Chickpea-Chicken Tostadas
Grilled chicken. chickpeas, and tostada shells come together with all kinds of my favorite goodies. I adore the crunch and awesome flavors in Chicken-Chickpea Tostadas.
Recipe type: Entree
Serves: 6
  • 12 tostada shells
  • 2 chicken breasts, grilled
  • 1 medium onion, chopped
  • ½ red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 1½ (15-ounce) cans chickpeas, rinsed and drained*
  • ½ cup chicken broth
  • 2 tablespoons chopped fresh cilantro
  • 2 chipotle peppers in adobo sauce
  • ½ teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1 (8-ounce) container sour cream
  • 1 cup tomatillo salsa
  • ½ head iceberg lettuce, shredded
  • 6 plum tomatoes, chopped, (I used grape tomatoes)
  • 1-2 avocados, sliced
  • 5 ounces reduced-fat feta cheese, crumbled
  1. Sauté onion, bell pepper, and garlic in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Add chickpeas and bring to a boil. Reduce heat, and simmer 5 minutes.
  2. Process chickpea, broth, cilantro, and chipolte peppers in a food processor or with a hand blender until smooth. Return mixture to skillet. Simmer, stirring occasionally, until very thick. Stir in lime juice, and salt and cook 2 to 3 minutes.
  3. Spread chickpea mixture evenly over tortillas. Top evenly with lettuce and tomato. Add sliced chicken breast. Drizzle with tomatillo salsa, a dollop of sour cream and sprinkle with cheese. Garnish with avocado slices. Serve immediately.
Recipe by Cheery Kitchen at