These Chickpea Chorizo Tostadas are a vibrant, plant-based twist on a classic favorite.
Packed with protein-rich chickpeas, fiber-loaded walnuts, and heart-healthy fats from avocado, they’re satisfying without being heavy.
Quick to prepare and perfect for weeknight dinners or meal prep, these tostadas are spicy, flavorful, and naturally vegan, making them an easy, nutritious option for any day of the week.
Chickpea Chorizo Tostadas with Avocado
Equipment
- Medium skillet – 1
- Food processor with S-blade – 1
- Blender (1)
- Baking sheet or oven rack – 1
- Measuring cups and spoons
Ingredients
For the Chickpea Chorizo:
- 1 14 oz can chickpeas, drained and rinsed
- ½ cup walnuts chopped
- 2 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ancho chili powder
- ¼ tsp dried thyme
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper adjust to taste
- ¼ tsp black pepper
- Pinch of ground cloves
- ¼ tsp salt adjust to taste
- 1 tbsp red wine vinegar
For the Tostada Shells:
- 6 corn tortillas
- Cooking oil or spray
For the Avocado Crema:
- 1 ripe avocado pitted and peeled
- 1 cup unsweetened soy or almond milk
- 1 tbsp lime juice
- ½ tsp salt adjust to taste
For Serving:
- Shredded lettuce
- Diced tomato
Instructions
- Prepare the Chickpea Chorizo Base: Begin by making the flavorful plant-based chorizo. Drain and rinse one 14-ounce can of chickpeas thoroughly to remove excess liquid and canned taste. Pat them dry gently with a paper towel to prevent sogginess. Add the chickpeas to the bowl of a food processor along with ½ cup of chopped walnuts. Pulse 4 to 5 times until the mixture resembles coarse crumbs—some larger pieces are fine, as they add texture. Be careful not to over-process, or it will turn into a paste instead of retaining a crumbly, meaty consistency. Set aside the mixture for cooking.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Once the oil shimmers, add 1 small diced onion. Sauté the onion for approximately 5 minutes, stirring occasionally, until it becomes soft, translucent, and fragrant. Avoid letting it brown, as you want a gentle sweetness to complement the spices. After the onions are ready, add 3 minced garlic cloves. Sauté for an additional minute until the garlic releases its aroma but does not burn, enhancing the depth of flavor in the chorizo.
- Cook the Chickpea Chorizo Mixture: Add the processed chickpea and walnut mixture to the skillet. Sprinkle in 2 teaspoons smoked paprika, 1 teaspoon ground cumin, ½ teaspoon ancho chili powder, ¼ teaspoon dried thyme, ¼ teaspoon ground cinnamon, ¼ teaspoon cayenne pepper, ¼ teaspoon black pepper, a generous pinch of ground cloves, and ¼ teaspoon salt. Stir gently with a spatula to combine all ingredients evenly. Cook the mixture over medium heat for about 5 minutes, flipping occasionally, until it begins to dry slightly and develop crispy edges. This step intensifies the spices and creates the satisfying texture of chorizo. Finally, drizzle in 1 tablespoon of red wine vinegar and stir for another minute to add brightness. Taste and adjust seasoning with extra salt or cayenne if desired. Remove from heat and set aside.
- Prepare the Tostada Shells: Preheat your oven to 400°F (200°C). Lightly coat both sides of 6 corn tortillas with cooking oil or a spray of your choice. This ensures they crisp evenly without drying out. Arrange the tortillas directly on the oven rack or on a baking sheet for easy cleanup. Bake for approximately 8 minutes, flipping halfway if necessary, until they are golden brown and crispy but not overly brittle. Keep a close eye, as tortillas can go from perfectly crisp to overly dark quickly. Once done, remove from the oven and allow them to cool slightly on a wire rack.
- Make the Creamy Avocado Sauce: While the tostadas are baking, prepare the rich and smooth avocado crema. In a blender, combine 1 ripe avocado (pitted and peeled), 1 cup of unsweetened soy or almond milk, 1 tablespoon lime juice, and ½ teaspoon salt. Blend until the mixture is silky smooth, with no lumps remaining. Taste and adjust salt as needed. The avocado crema should be creamy and slightly tangy, providing a cooling contrast to the spicy chorizo. Set aside.
- Assemble the Tostadas: Start with the crispy tortilla shells as the base. Spoon a generous amount of the warm chickpea chorizo mixture onto each shell, spreading it evenly. Add a handful of shredded lettuce for freshness and crunch. Scatter diced tomatoes over the top for juiciness and color. Finally, drizzle or dollop the avocado crema generously over each tostada. The creamy texture will balance the spiciness of the chorizo perfectly.
- Serve and Enjoy: Arrange the tostadas on a serving platter and serve immediately while the shells are crisp and the chorizo is warm. These tostadas are perfect for casual weeknight dinners, meal prep, or a party appetizer. Encourage diners to enjoy each bite with all components—crispy shell, spicy chickpea chorizo, fresh veggies, and creamy avocado. Optional: Serve with lime wedges or extra hot sauce for an extra kick.
Notes
- Start with well-drained chickpeas to avoid a mushy chorizo texture.
- Pulse the chickpeas and walnuts just until crumbly—overprocessing will create a paste.
- Adjust cayenne pepper gradually; a little goes a long way for spice.
- Bake tortillas until crisp but not burnt; oven temperatures vary, so watch closely.
- Avocado crema can be made ahead and stored in the fridge for convenience.
- Use fresh lime juice in the crema to prevent browning and enhance flavor.
- Optional toppings like pickled red onions or jalapeños add a tangy, spicy kick.
Chef’s Secrets For Perfect Flavor
The key to a flavorful chickpea chorizo lies in layering spices and properly toasting them.
Start by sautéing onions and garlic until soft and aromatic—they form a flavorful base that enhances the depth of the spices.
Toasting spices gently with the chickpea mixture unlocks their oils and intensifies aroma.
Red wine vinegar added at the end brightens the dish and balances the heat, creating the signature chorizo tang.
Finally, keeping the chickpea mixture slightly crumbly instead of smooth ensures a texture reminiscent of traditional chorizo
Serving Suggestions To Impress Guests
These tostadas are versatile and can be served in a variety of ways.
For a casual lunch or dinner, plate them with shredded lettuce, diced tomato, and a generous drizzle of avocado crema.
For parties or gatherings, create a tostada bar with toppings like pickled onions, sliced radishes, chopped cilantro, jalapeños, or vegan cheese shreds.
Pair with a crisp, citrusy salad or black bean salad for a complete meal.
A side of lime wedges and your favorite hot sauce elevates the dish and lets each guest customize their flavor experience.
Storage Tips For Later Use
Store any leftover chickpea chorizo in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat to preserve texture—avoid microwaving for too long, which can make it mushy.
The avocado crema is best stored separately in a sealed container for up to 24 hours to prevent browning; adding a thin layer of lime juice helps maintain freshness.
For longer storage, freeze the cooked chorizo mixture in freezer-safe containers for up to 2 months, thawing overnight in the fridge before reheating.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Using corn tortillas naturally makes this recipe gluten-free. Just ensure any additional toppings or condiments, such as hot sauces or vegan cheese, are labeled gluten-free.
2. Can I substitute walnuts with another nut?
Absolutely. Pecans or almonds can be used instead of walnuts, though walnuts provide the best balance of richness and texture.
Adjust quantity as needed to achieve a crumbly consistency.
3. How can I make this less spicy?
Reduce or omit the cayenne and ancho chili powder to suit your taste. Start with a small pinch, taste, and adjust gradually, as the flavor of the other spices will still give the chorizo depth.
4. Can I prepare this recipe in advance?
Yes! The chickpea chorizo can be made a day ahead and refrigerated. Assemble the tostadas just before serving to keep the shells crisp.
Avocado crema is best made fresh but can be prepared a few hours in advance and stored in an airtight container with a bit of lime juice.
5. Is this recipe high in protein and fiber?
Yes, chickpeas and walnuts provide plant-based protein and fiber, making this recipe nutritious and satisfying.
Each tostada offers a healthy combination of protein, fiber, and heart-healthy fats from avocado, ideal for a balanced meal.
