Chayote & Chickpea Ceviche Tostadas
with Creamy Avocado Spread
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
We love getting inventive with vegetarian meals. The crackle of oven-crisped tostadas meets a plush layer of avocado and sour cream. The invigorating topping uses lime to ceviche chickpeas, chayote and apples, with extra-tangy pings of pickled onions.
We will send you:
- 57g Diced apples
- 14g Cilantro
- 1 Lime
- 50g Sliced red onions
- 1 Chayote
- 57g Avocado purée
- 540ml Chickpeas (canned)
- 43ml Sour cream
- 6 Wheat flour tortillas
Contains: Milk • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Strainer
2 Sheet pans
Total Fat
23 g
Saturated Fat
5 g
Sodium
1050 mg
Total Carb
111 g
Sugars
17 g
Protein
25 g
Fibre
21 g
Preparation
Make the tostadas
- Preheat the oven to 450°F.
- Arrange the tortillas on a sheet pan drizzled with oil.
- Lightly drizzle the tortillas with oil and season with S&P.
- Cover with a second sheet pan and bake, 7 to 9 min., until the tortillas begin to crisp.
- Set aside to cool.
Pickle the onions
- Meanwhile, juice the lime.
- In a medium bowl, microwave the onions, 1 tbsp water (double for 4 portions) and S&P, 15 to 30 sec., until the liquid is slightly warm.
- Add the lime juice; stir well.
Make the 'ceviche'
- Medium-dice the chayote.
- Drain and rinse the chickpeas.
- Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
- In a large bowl, combine the chayote, chickpeas, apples, chopped cilantro, pickled onions (including the liquid), a drizzle of oil and S&P.
Make the avocado cream & serve
- In a small bowl, combine the avocado purée, sour cream and S&P.
- Divide the tostadas between your plates.
- Spread with the avocado cream.
- Top with the 'ceviche'.
- Garnish with the remaining cilantro. Bon appétit!
