Breakfast Tostadas with Smashed Avocado and Toasted Chickpeas


● 8 Real Coconut Tortillas

For Avocado Mash:

●  2 large avocados
●  juice of 1/2 lime

●  1/4 tsp salt



For Chickpeas:

●  1 can chickpeas, drained
●  1 tbsp olive oil or avocado oil
●  1/4 tsp salt
●  1 tsp paprika
●  1 tsp chili powder
For Garnish:
●  Chopped Cilantro
●  Broccoli Sprouts



●  Preheat the oven to 400F and line a large baking sheet with parchment paper.
●  Pat chickpeas dry with a towel, then place on the baking sheet and drizzle with the olive oil.
●  Bake the chickpeas for 25 minutes, or until golden.
●  Remove from the oven and sprinkle with paprika, chili powder, and salt.

●  While the chickpeas are toasting, mash avocado together with lime and sea salt and set 

● Toast the tortillas just before serving by placing on a baking sheet lined with parchment paper. Bake at 350 F for 6-7 minutes, or until crispy
  • To assemble, top the tortillas with avocado, chickpeas, and a sprinkle of chopped cilantro and sprouts.


Recipe created by Moriah Sawtelle of

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