Chickpea and chorizo tostadas

• servings: 4

Ingredients

1/2 cup of chickpeas

8oz chorizo

1 lime

1/2 cup plain whole milk greek yogurt

1 1/2 tsp salt

8 sprig cilantro

4 tostada shells

Avocado

Directions

1. Rinse and drain chickpeas. Measure out 1/2 cup.

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

3. Cut line in half and squeeze juice from one half into bowl with zest. Cut remaining half into wedges 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 1/2 cup yogurt and 1 tsp salt to bowl and mix with a spoon to combine.

6. Remove casing from chorizo links. 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 1/2 tsp salt and mash together with back of spoon until chorizo is cooked through and crispy, 7-10 minutes. Remove from heat.

8. Spread sauce over tostada shell, top with chorizo mix, and add cilantro leaves. Serve with lime wedges and sliced avocado.