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.
Author: Renée
Recipe type: Entree
Serves: 6
Ingredients
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
Instructions
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.
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.
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 https://cheerykitchen.com/chickpea-chicken-tostadas-2/