Description
These No-Cook Mediterranean Tostadas deliver bright, herb-forward flavor and can be assembled in just 15 minutes, making them perfect for quick meals.
Ingredients
Scale
- 8 store-bought corn tostada shells
- 240 g (1 cup) hummus or labneh
- 400 g (1 can, 15 oz) chickpeas, drained and rinsed
- 120 g (3/4 cup) cherry tomatoes, halved
- 60 g (1/2 cup) cucumber, diced
- 40 g (1/4 cup) finely chopped red onion
- 30 g (1 cup loosely packed) chopped parsley and/or mint
- 1 garlic clove, minced
- 30 ml (2 tbsp) extra-virgin olive oil
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) red wine vinegar
- Salt and pepper to taste
- 60 g (1/2 cup) crumbled feta or diced roasted red peppers for garnish
- 80 g (1/2 cup) pitted olives, chopped (optional)
- 30 g (2 tbsp) toasted pine nuts (optional)
- Hot honey drizzle (optional)
Instructions
- Prep the spreads and dressing: Measure 240 g (1 cup) hummus or labneh into a small bowl. Whisk 30 ml (2 tbsp) extra-virgin olive oil with 15 ml (1 tbsp) lemon juice and 5 ml (1 tsp) red wine vinegar in another bowl, then season with salt and pepper. Mix until the dressing is smooth.
- Make the chickpea salad: In a medium bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, garlic, and herbs. Toss with the prepared dressing until evenly coated.
- Assemble the base layer on each shell: Spread 30 g (2 tbsp) hummus or labneh over each tostada shell, leaving a small rim.
- Top and finish: Divide the chickpea salad among the shells, sprinkle with feta (or peppers), drizzle with olive oil, and serve immediately.
Notes
For best results, assemble just before serving to maintain crispness. Store components separately if preparing ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tostadas
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 12mg