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.
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.
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.
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.
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.Print
Chorizo & Chickpea Tostadas with Cilantro Lime Crema
A crispy, crunchy tostada topped with spicy chorizo, chickpeas & cilantro lime crema.
- 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
- 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.
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.
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!
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