Chorizo & Chickpea Tostadas with Cilantro Lime Crema

Chorizo & Chickpea Tostadas with Cilantro Lime Crema

Shortly after I made my Chorizo the other day, I came across a little video on Bon Appetit for Chorizo & Chickpea Tostadas with Cilantro Lime Crema. I just couldn’t resist making them.

Chorizo & Chickpea Tostadas with Cilantro Lime Crema

Chorizo & Chickpea Tostadas with Cilantro Lime Crema

Think about the layers of flavor and textures in this simple, light dinner or lunch. The crunchy tostada, the creamy chickpeas, the spicy chorizo, and the cool cilantro lime crema…and the lime, sparking everything up.

About Chorizo & Chickpea Tostadas with Cilantro Lime Crema:

These are just the thing for lunch or a light supper. They’re so super simple to toss together. Really, a recipe is hardly needed. Serve these up with a simple salad or slaw and you have a meal.

As far as the garnish, add the usual suspects if you’d like. Avocado, salsa, hot sauce. Maybe a little green or red onion.

The only variation I made on the video was to use a little crema (just because I had it on hand) instead of the yogurt. The same can be done with sour cream, thinned a bit if necessary.

Chorizo & Chickpea Tostadas with Cilantro Lime Crema

Chorizo & Chickpea Tostadas with Cilantro Lime Crema

Varying Chorizo & Chickpea Tostadas with Cilantro Lime Crema:

And so goes the glamorous life a food blogger out the door! Hey, it’s not all desserts & appetizers & four-star meals, and sometimes I forget to post the everyday, simple meals that can get me (and maybe you) by when we’re at our busiest. You can knock these out in minutes.

There are just a ton of variations that can be done to such a simple recipe. Before I saw the video, my standard was always to mash some beans into a sticky paste and spread it on the tortilla, then top with whatever I like.

Usually, of course, I’m a fan of using more veggies, and these would be great topped with a little salad or slaw or served alongside a salad or slaw. How about a little Corn & Black Bean Salsa? Yes, please! See all my other Salsas on my page for Condiments & Sumpin’ Sumpin’s and my slaws, including a killer Mexican one, on Slaws Cabbage & Others. The links are on the bottom of this page.

Chorizo & Chickpea Tostadas with Cilantro Lime Crema

Chorizo & Chickpea Tostadas with Cilantro Lime Crema

Saving money on  Chorizo & Chickpea Tostadas with Cilantro Lime Crema:

Tostadas like this are one of my go tos when dealing with leftovers or when serving many of my favorite Mexican or Southwestern meals. See, you can only pile things so high on top, so there’s a kind of built-in portion control. Tostadas make anything you serve go a little further than tacos or burritos and tostadas are fun to eat!

Chickpeas are an underrated superfood, and you’ll only use a part of a can (or a small portion of home-cooked) so follow my link at the bottom of the page to see what to do with the leftover. At the very least, toss them in salads.

When buying herbs, give them a rinse and a spin in a salad spinner, then store in the fridge with the stems in water and the tops loosely covered. And use the soft stems! They have as much flavor as the tops. If nothing else, toss them in the freezer to flavor stocks.

Home Made Chorizo

Home Made Chorizo

About the Chorizo in Chorizo & Chickpea Tostadas with Cilantro Lime Crema:

You know, if you follow me, I love me some Mexican food! So I used my Home Made Chorizo in these tostadas. The Chorizo literally takes minutes to whip up in a food processor, but does need to sit for a while (overnight is best) for all the flavors to meld and soak in.

Think about it making your own. It’s so flavorful & fresh and a lot more cost-effective than buying a store-bought brand. Really it’s all about the quality and the taste and it’s fun to change up the flavor profile whenever you want.

Chorizo & Chickpea Tostadas with Cilantro Lime Crema

Chorizo & Chickpea Tostadas with Cilantro Lime Crema


Chorizo & Chickpea Tostadas with Cilantro Lime Crema

A crispy, crunchy tostada topped with spicy chorizo, chickpeas & cilantro lime crema.

  • Author: Bon Appetit
  • Total Time: 20 minutes
  • Yield: 4 servings 1x



Cilantro Lime Crema:

  • 1 lime, zested, then cut in half, one of those halves cut in quarters, the other half juiced
  • 1/2 cup loosely packed cilantro, stems minced and set aside, tops minced
  • 1/2 cup yogurt, sour cream or crema
  • salt and pepper to taste

Chorizo Chickpeas:

  • about 5 to 6 ounces Mexican chorizo, in bulk or casings, casing removed
  • 3/4 cup chickpeas, drained and rinsed


  • 4 corn tortillas
  • oil for frying tostadas


Cilantro Lime Crema:

In a small bowl, mix the cilantro stems, lime zest and juice. Add salt and pepper to taste. Set aside.

Chorizo Chickpeas:

In a small frying pan, add about two to three tablespoons water. Put chorizo in pan, then slowly bring up to medium high heat while mashing the chorizo with a potato masher.

Cook until chorizo is done, water evaporated and chorizo beginning to brown. Add chickpeas and stir in.


Heat about 1/2 inch of oil in a small frying pan. When hot (tortilla should bubble when an edge is placed in the oil) add the tortilla and cook for several seconds. Turn and continue to cook until top bubbles and edges are colored. Turn and cook until cooked through and lightly browned. Remove and drain.


Top tostadas with 1/4 of the Cilantro Lime Crema, then a 1/4 of the chorizo chickpea mixture. Top with cilantro and serve with lime.


  • Not a fan of cilantro? Use parsley.
  • Need more servings? Just increase the ingredients.

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I’ll be bringing my Chorizo & ChickpeaTostadas with Cilantro Lime Crema to Fiesta Friday #220, hosted this week by Jhuls, the NotsoCreativeCook (don’t believe that for a minute, you’ll love her blog) and moi! Yes, I’ll be visiting each post by every blogger on Fiesta Friday. Please stop by and take a peek, and if you’re a blogger, join in. We’d love to have you!

Cilantro Lime Crema

Cilantro Lime Crema – wish I would have taken a pic b4 it was almost gone!

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Chorizo & Chickpea Tostadas with Cilantro Lime Crema are super easy & fast. Think about the layers of flavor & texture: the crunchy tostada, the creamy chickpeas, the spicy chorizo and the cool cilantro lime crema, #ChorizoChickpeaTostadas #ChorizoChickpeaTostadasCilantroLimeCrema

37 thoughts on “Chorizo & Chickpea Tostadas with Cilantro Lime Crema

  1. Wow, I’ve truly never thought about making chorizo at home, but these tostadas are making a good case for why I should try it! I can’t believe Cinco de Mayo is right around the corner…I’m glad you’ve got plenty of recipes like these to inspire us 🙂

    • FrugalHausfrau

      Thanks! They’re super simple and so is the chorizo. I just gathered together my Mexican recipes and was astonished at how many I’ve made! Stay well and good luck on your move!

  2. Oh Christ, that looks divine. I’d never have thought to use chickpeas, but I can see where they’d be perfect with the stronger chorizo flavors. Yum yum yum! Going to have to try this very soon. If I can find a book that references either chorizo or chickpeas, this will be my method and I’ll use it in the blog.

  3. Delicious looking tostadas I’ve made home made chorizo for the same reason you did … no local source. And the flavour was SO good, that I’m glad I did. The chickpea and cilantro and lime crema sound like great add-in ideas/condiments.

    • FrugalHausfrau

      For some reason I’ve been loving lime lately! Hey, I stopped at a taco bell for those nachos fries and they didn’t have them! One in another area of town does. I told them it was a good thing I was just a Grandma and not some crazy stoner out for my Nacho Fry fix or it might be an entirely different outcome, lol! Then the guy next to me waiting in line said, Hey I am a crazy stoner and I’m just waiting for my 10 taco pack, lol! I just said, well you’re obviously having a better time than I am tonight!

      • LOL on the stoner comment though I had a girlfriend who used to buy 10 tacos at a time. Her dog (a huge Komondor) loved the leftovers. 🙂

        Limes, add some tequila and crushed ice and it’s margarita time. Which sounds really good even at 1am. 🙂

        • FrugalHausfrau

          lol! I’d DIE for a Margarita right now!! Maybe I have a vitamin C deficiency. Is that a thing? I’ve really been craving both lemon and lime!

            • FrugalHausfrau

              Not too much different than mine except the onion. I was reading about your queso funditio, and I think you’re right, the fattier chorizo helps keep the cheese soft. When I make chorizo, it never seems as fatty as when I buy it. Which is a plus and a negative since fat carries so much flavor, but then on the other hand, leaner can be a little healthier.

              • I can’t get ground guajillo pepper but the dried whole peppers are great and I can buy several varieties esp for using in my red pork marinade when making pulled pork to fill tamales.

                Mexican flaming cheese … Greek flaming cheese – love them both. 🙂

              • I like using the dried whole peppers, soaking them etc and then using the puree in the chorizo. Adds moisture without needing to use extra fat. They’re also great in the pork marinade for red pulled pork used to fill tamales.

                Mexican flaming cheese, Greek flaming cheese … each delicious in their own ways.

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