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Chickpea Tostadas
Serves 4

You Will Need:
12 corn tortillas
4 tbsp olive oil, divided
2 cans chickpeas
2 tbsp taco seasoning
2 tbsp nutritional yeast
guacamole, cilantro, and pickled red onions for serving

Directions:
Step 1: Make the Tostada
Preheat the oven to 400 degrees. Lightly brush the tortillas with 2 tbsp of olive oil and sprinkle with salt and pepper. Distribute between two cookie sheets, and bake for 15 minutes, turning halfway through for even browning. Then cool the tortillas directly on wire rack. They become crunchy as they cool down ‍

Step 2: Make the Chickpeas (I usually meal prep these chickpeas ahead of time to make quicker meals throughout the week)
Drain and rinse the chickpeas, dry well. Place in a bowl with 2 tbsp olive oil and taco seasoning. Then transfer to a cookie sheet and bake for 15 mins. Remove from the oven, and toss with nutritional yeast and an extra sprinkle of salt if needed.

Step 3: Assemble
Spread guacamole on each tortilla, then top with chickpeas, pickled red onions, and cilantro. Add hot sauce if desired and enjoy!

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0:00 Start
0:16 Making breakfast tostadas
1:03 Exploring Montana and Yellowstone
2:19 We're engaged! The proposal
4:28 Yes, I'm still vegan! Isn't this egg crazy realistic?
7:12 What's your favorite vegan restaurant?
7:32 Help! Do you have a gallery wall?
8:19 Thanks for watching this vlog!

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