Roasted Vegetable and Chickpea Tostadas
Prep time: 
Cook time: 
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Serves: 3 servings (2 tostadas each)
  • Roasted Vegetables:
  • 10 oz cauliflower florets, cut into smaller florets
  • 1 (14 oz) can chickpeas, drained and rinsed
  • 1 Tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp garam masala
  • ¼ tsp cayenne pepper (omit if you don't want spice!)
  • ¼ tsp salt and black pepper, to taste
  • 6 tostadas
Avocado Spread:
  • 1-2 cloves garlic, minced
  • 1 Tbsp olive oil
  • ½ cup cilantro, loosely packed
  • ¼ tsp salt
  • 1 tsp cumin
  • 1 jalapeno, sliced (use less if you prefer less heat)
  • juice of ½ lime
  • 1 avocado
  1. Preheat oven to 425 degrees F. Place cauliflower and chickpeas on a baking sheet and drizzles with olive oil; toss well. Sprinkle spices over the cauliflower mixture and toss well.
  2. Roast cauloflower and chickpeas for 15-20 minutes; remove from oven.
  3. Meanwhile, in the bowl of a small food processor or food chopper, combine the ingredients for the avocado spread, omitting the avocado. Pulse until cilantro and jalapeno are minced. Add the avocado and pulse to desired consistency; set aside.
  4. Spread each of 6 tostadas with a spoonful of avocado spread and top with roasted veggies. Serve immediately.
Recipe ever so slightly adapted from Pinch of Yum
Nutrition Information
Serving size: 2 tostadas Calories: 460 Fat: 26.7 Carbohydrates: 48.0 Sugar: 2.0 Sodium: 729 Fiber: 11.3 Protein: 10.0 Cholesterol: 0
Recipe by Prevention RD at