CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO PESTO

As a native Californian (southern), I gravitate towards two things: mexican food & hippie vegetarian.  Although I’m technically an omnivore, you’d never know because I crave birdseed, salads and use chickpeas/peas/beans/lentils (also known as PULSES), as my main protein source.   

I’ve collaborated with USA Pulses & Pulse Canada for their *Half-Cup Campaign* in attempt to inspire us all to eat more pulses (do you need a reason!?).  I will add a chickpea to pretty much anything, but if you need inspiration for more recipes, try here or the PULSES official site for more ideas.  

These tacos are fresh and Californian, light enough for summer with a creamy/spicy sauce you’ll want to put on everything.   It's favorite weeknight meal to date that's quick & perfect for busy days.

CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO SAUCE (Serves 4) gluten-free, vegan

Tostadas are one of my favorite weeknight meals that are quick to throw together in 20 minutes or less and have a huge flavor payoff.  I make this same recipe with whatever bean or lentil I have on hand (pinto/black beans are great!).  Perfect for busy nights or when all you have in your pantry is a can of beans and vegetable scraps on their last leg.

  • 2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 spring or red onion, roughly chopped
  • 1 jalapeno, minced
  • 2 ears of corn, sliced off the cob
  • 2 cups cooked chickpeas 
  • 1 lime, juiced
  • 1 teaspoon tamari 
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon sea salt
  • Freshly ground pepper, to taste
  • Shredded red cabbage, to top (opt.)
  • Hot sauce, to serve
  • Limes, to serve

Avocado Cilantro Pesto:

  • 1/2 avocado
  • 1 large bunch of cilantro, stems and leaves
  • 2 limes, juiced
  • 1/4 cup walnuts
  • 2 garlic cloves, roughly chopped
  • 2 jalapeños, roughly chopped
  • 1 teaspoon sea salt
  • 1-2 tablespoons honey, to taste
  • 2 tablespoons olive oil
  • Splash of water

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium high heat.  Add garlic, onion and jalapeño, stirring often until they begin to soften - about 3-4 minutes.  Then, add corn, chickpeas, tamari, lime, spices and seasoning.  Stir well to combine and cook over medium heat for 5-7 minutes.  Remove from heat.  Stir in cherry tomatoes.

Add tortillas in a single layer, straight on to the baking sheet.  Bake for 10-12 minutes or until crisp (hard) and browned.  Set aside to cool.

In the meantime, make avocado cilantro sauce:  Add all items to a blender and blend until smooth, adding extra water as needed to blend.

To serve, spread avocado sauce over each tostada, layer a heaping spoonful of chickpea mixture, then top with red cabbage, hot sauce, and a squeeze of lime.  Continue with remaining tortillas. Serve immediately!

THIS POST HAS BEEN SPONSORED BY USA PULSES & PULSE CANADA, TWO ORGANIZATIONS DEDICATED TO INSPIRING US ALL TO EAT MORE PLANT-BASED MEALS.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

SPICED RED LENTIL & CARROT SOUP WITH CRISPY CHICKPEAS

In case you've missed what's ON THE MENU at Clementine Daily:

It’s cold out there, and I'm finding myself gravitating towards warming, comfort foods.  To take the edge off this Winter chill, I’m making this spiced lentil & carrot soup.  The crispy chickpeas give this that fancy touch & life we need for these cold-weather months.

SPICED RED LENTIL & CARROT SOUP WITH CRISPY CHICKPEAS (SERVES 4)

For Chickpeas:

  • 15 oz. chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • Sea salt to taste

For Soup:

  • 2 tablespoons olive oil
  • 1 sweet onion,
  • 3 garlic cloves, minced
  • 1 cup red lentils
  • 32 oz. vegetable or chicken broth
  • 1.5 lb. carrots, skinned + chopped
  • 1/2 teaspoon cumin
  • 1 teaspoon parsley
  • Sea Salt to taste

Preheat your oven to 400 degrees.  Add 2 can of drained chickpeas to a large mixing bowl.  Add cayenne, cumin, coriander, sea salt and a drizzle of olive oil.  Stir to coat, then add to a foil-lined baking sheet.  Roast for 35-45 minutes or until browned & crispy.

In a saucepan, add olive oil, over medium high heat.  Add onion and garlic, stirring for 5-7 minutes or until softened.  Add chopped carrots and stir together for another 5 minutes or until carrots begin to soften.  Then, add broth, herbs and lentils.  Bring to a boil, then reduce to simmer and cover. 

Cook at a low simmer until carrots are tender and softened.  Then, using a food processor or blender, puree mixture until smooth.  Top with roasted chickpeas and a pinch of cayenne.