Mexican Chickpea & Potato Tostada Salad

Crispy tostadas topped with a vibrant and flavorful Mexican-inspired chickpea and potato salad, complete with fresh toppings.

Ingredients

• 1 medium, diced Potatoes
• 1/2 cup, rinsed and drained Chickpeas
• 2 Corn Tortillas
• 1/4, diced Avocado
• 1/4 cup, diced Tomatoes
• 1 tbsp, finely diced Red Onion
• 1 tbsp Lime Juice
• 1 tsp Chili Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Cumin
• 2 tbsp Dairy-free Sour Cream
• 1 tbsp, chopped Fresh Cilantro

Instructions

1. Dice the potatoes and boil until tender. Drain and let cool completely.
2. In a bowl, gently combine the cooled potatoes, chickpeas, diced tomato, and red onion.
3. In a separate small bowl, whisk together lime juice, chili powder, smoked paprika, and cumin. Pour over the potato and chickpea mixture; gently toss to combine ensuring not to mash the potatoes.
4. Bake or pan-fry the corn tortillas until crispy and lightly golden.
5. Top each crispy tortilla with the potato and chickpea salad.
6. Garnish with diced avocado, a dollop of dairy-free sour cream, and fresh cilantro. Serve immediately for the best texture.

Cuisine: Mexican

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 1

Meal Type: lunch