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
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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