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Chickpea and Chorizo Tostadas

Ingredients

  • 15 oz can chickpeas
  • 1 lime
  • 1/4 cup plain whole milk Greek yogurt
  • 1 tsp kosher salt, divided
  • 8 springs cilantro
  • 2 links fresh chorizo (8 ounce total)
  • 4 tostada shells

Instructions

  1. Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.

  2. Finely grate zest of 1 lime with a microplane or grater into a small bowl.

  3. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.

  4. Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.

  5. Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.

  6. Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.

  7. Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.

  8. Spread reserved crema over 4 tostada shells.

  9. Top crema with chorizo mixture.

  10. Top with reserved cilantro leaves and serve with reserved lime wedges alongside.