Chickpea and Chorizo Tostadas
Total Time: 25 minutes
• Measuring Cups
• Measuring Spoons
• Zester or Grater
• Small Bowl
• Chef’s Knife
• Cutting Board
• Medium Skillet
• 1 15-oz. can chickpeas
• 1 lime
• ¼ cup plain whole milk Greek yogurt
• 1 tsp. kosher salt, divided
• 8 sprigs cilantro
• 8oz fresh chorizo
• 4 tostada shells
Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.
Finely grate zest of 1 lime with a grater into a small bowl.
Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.
Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.
Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.
Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.
Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.
Spread reserved crema over 4 tostada shells.
Top crema with chorizo mixture.
Top with reserved cilantro leaves and serve with reserved lime wedges alongside.