Chickpea Ceviche Tostada
Chef
Olga Gonzalez
Hospital
Stanford Health Care
Prep time
25 minutes
Cook time
1 hour 25 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
2 ½ cups dried chickpeas
10 guajillo peppers
2 small red onions
10 Roma tomatoes
2 cucumbers
2 bunches cilantro
10 fresh limes
4 teaspoons kosher salt
2 teaspoons black pepper
1 cup pumpkin seeds
60 4-inch corn tortillas
15 whole avocados
2 romaine hearts
Vegetable oil, enough to fill pot to 4-inch depth
10 guajillo peppers
2 small red onions
10 Roma tomatoes
2 cucumbers
2 bunches cilantro
10 fresh limes
4 teaspoons kosher salt
2 teaspoons black pepper
1 cup pumpkin seeds
60 4-inch corn tortillas
15 whole avocados
2 romaine hearts
Vegetable oil, enough to fill pot to 4-inch depth
preparation
Instructions
1. Cook chickpeas approximately 1 hour until tender. Drain and cool.
2. Toast guajillo peppers at 350 degrees for 10 minutes.
3. Toast pumpkin seeds at 350 degrees for 10 minutes.
4. Dice vegetables to ¼ inch.
5. Fry chickpeas approximately 2 minutes until crisp.
6. Fry tortillas until crisp.
7. Blend guajillo peppers with lime juice.
8. Combine chickpeas with vegetables and season.
9. Assemble 3 tortillas per serving. Top each with lettuce, ¼ cup ceviche, 1 teaspoon pumpkin seeds, and ¼ avocado.
2. Toast guajillo peppers at 350 degrees for 10 minutes.
3. Toast pumpkin seeds at 350 degrees for 10 minutes.
4. Dice vegetables to ¼ inch.
5. Fry chickpeas approximately 2 minutes until crisp.
6. Fry tortillas until crisp.
7. Blend guajillo peppers with lime juice.
8. Combine chickpeas with vegetables and season.
9. Assemble 3 tortillas per serving. Top each with lettuce, ¼ cup ceviche, 1 teaspoon pumpkin seeds, and ¼ avocado.
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