Ingredients
6 Cali’flour Foods Flatbreads
8 oz guacamole
3 radishes very thinly sliced
1 handful fresh cilantro chopped/torn
1 15 oz can chickpeas rinsed and drained
1 T cooking oil
½ T chili powder
½ t smoked paprika
½ t cumin
⅛ t cayenne pepper
¼ t oregano
¼ t garlic powder
¼ t salt
Freshly cracked pepper
8 oz sour cream
1 lime (zest and juice)
1 garlic clove minced
¼ t salt
Prepare Crema
Prepare first so that the flavors have a few minutes to set. Zest the lime, then squeeze the juice into a small bowl. Add zest, juice, minced garlic, and salt to sour cream. Mix until combined and set aside until ready to use.
Prepare Flatbreads
Pre-bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from the oven and let rest for a minimum of 10 minutes.
Prepare Chickpeas
On the stovetop in a large skillet, heat over medium, 1 T cooking oil. Once hot, add the chickpeas and spices (chili powder, smoked paprika, cumin, cayenne, oregano, garlic powder, salt, and pepper). Stir and cook the chickpeas for about five minutes, or until you begin to see and hear them gently pop. Remove from heat.
Assemble Tostadas
On prepared flatbreads, smear a thin layer of guacamole. Then add a scoop of chickpeas, a drizzle/dollop of lime crema, a few radish slices and a sprinkle of fresh cilantro. Serve and enjoy!