Vegetarian Chick Pea Tostada

Vegetarian Chick Pea Tostada

If you’re a salt & vinegar fan, you will love this! Heather used Coconut Secret’s Coconut Vinegar: “It’s a key component in preparing the chick peas in this dish. This vinegar is more nutritious than apple cider vinegar, and it’s organic, raw, gluten-free, non-gmo, vegan, and contains the mother culture. “ 

Vegetarian Chick Pea Tostada by Heather @enjoyable_eats


  • 1 (15.5 oz.) can organic chick peas
  • 1/3 c. Coconut Vinegar
  • 1 tsp olive oil
  • Juice from 1/2 lime
  • 1 1/2 Tbsp guacamole seasoning
  • 1 (16 oz.) bag of rainbow slaw
  • 1/2 c. chopped cilantro
  • 1 diced tomato
  • 5 Tbsp sour cream
  • (Hot sauce to taste)
  • 1 (16 oz.) package of “organic corn tostadas or tortillas - 5 count
  • 1 c. Shredded Monterey Jack cheese or organic almond cheese
  • Tip: Always try to use organic ingredients if possible!


First, combine a can of drained chick peas with Coconut Vinegar, olive oil, lime juice, and 1 Tbsp. of guacamole seasoning (use your favorite guacamole seasoning). Mix well and marinate for an hour.

Next, combine the sour cream, 1/2 Tbsp. of guacamole seasoning, and your choice of hot sauce to taste.

Mix rainbow slaw with chopped cilantro and set aside.

When the chick peas are done marinating, put them in a pan and cook on medium-high until the liquid cooks off then transfer to a baking sheet and bake on 350* for about 15 minutes or until golden brown. If you wish to warm your tortillas, add them into the oven for the last few minutes of baking.

To construct your dish. simply spread the sour cream mixture over the tortilla and top with rainbow slaw mix, chick peas, tomatoes, and cheese. Enjoy!!

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