May 4, 2017

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

I really like rhubarb. Like really. Like probably way more than is considered normal for a human being to like a vegetable (<— yes, that’s true!).

As a kid, I would pick those tart, fibrous stalks straight from the warm soil and dip them into brown paper lunch bags filled with sugar. Instant gratification: farm style.

These days, my rhubarb preparation has gotten a little bit more sophisticated. I’m baking it into pies, mixing it into cocktails and freezing it into popsicles. You name it. I’ve probably tried it. Rhubarb knows no boundaries for me.

Unless of course, we’re talking about savory rhubarb applications. Because there, I’m a total novice. Well, until now.

The idea of a savory rhubarb recipe hadn’t even really crossed my mind until about a month ago. I’ve had a few rhubarb chutneys in the past (and maybe even made one myself at some point), but they were still much more on the sweet side of the equation. A full-fledged savory rhubarb recipe had escaped me. That is, of course, until I spotted this rhubarb and radish salad on Bon Appétit. I immediately started experimenting with a slightly modified version of that recipe. And it’s been on constant rotation in my kitchen ever since.

This rhubarb-radish slaw is a wonderful side dish that celebrates Spring produce. I find it pairs particularly well with flavorful meats, like ribs or brisket. But I also love it as a topping for sandwiches, tacos and these vegan tostadas which I’m sharing here today.

These Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw are such a breeze to prepare. Seriously. 20 minutes is all you need to make these perfect little pitas. Try them some night when you’re in need of a low fuss vegetarian dinner. Or make them for Cinco de Mayo tomorrow! Which is like the best food holiday ever because it involves all of my favorite foods and beverages (hello tequila!).

Because these tostadas are so quick and easy, I’m sharing them as part of our monthly 30 Minute Thursday series. Just scroll down below to find links to other creative (and fast!) dinner recipes. As you might except, there are a couple of other Mexican-themed dishes in this months installment. I hope you find some inspiration for Cinco de Mayo. Or for any night when you need food in a hurry!

Cheers,

Liz

Get the Recipe:

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

At a Glance:

Yield: 2-3 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Print

Ingredients

For the Chickpeas:

• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 tablespoon chili sauce
• 1/4 tsp. salt

For the Tostadas:

• 6 sandwich size pita bread (5- to 6-inches in diameter)

For the Rhubarb-Radish Slaw:

• 3 medium radishes, trimmed
• 1 stalk rhubarb, trimmed
• 1/3 cup fresh cilantro, roughly chopped
• 1 tablespoon extra-virgin olive oil
• Juice from 1/2 lime
• 1 tsp. agave nectar

For the Guacamole:

• 2 avocados
• 1/4 cup fresh cilantro, roughly chopped
• Juice from 1/2 lime
• 1/2 tsp. salt

Instructions

1. Pre-heat your oven to 400 degrees.
2. Pat the chickpeas dry with a paper towel. Then toss them in a medium bowl along with the chili sauce and salt, stirring until well coated. Spread the chickpeas out onto a rimmed baking sheet and roast in your pre-heated oven for 15 minutes, stirring once halfway through. Remove and set aside.
3. Meanwhile, place the pita breads on a second rimmed baking sheet and warm them in your pre-heated oven for about 10 minutes, or until the edges become slightly crispy. Remove and set aside.
4. To make the slaw, first cut the radishes and rhubarb into thin matchsticks. Place them to a medium bowl along with the cilantro. In a separate small bowl, whisk together the olive oil, lime juice and agave nectar. Then pour this dressing over the slaw, tossing to coat. Set aside.
5. To make the guacamole, slice the avocados in half and remove and discard the pits. Scoop out the flesh and add it to a bowl along with the other ingredients. Using the tines of a fork, mash everything together until well combined. Set aside.
6. To assemble the tostadas, spread some of the guacamole onto the warmed pita breads. Top with the roasted chickpeas and some of the rhubarb-radish slaw. Serve immediately.

Notes

Recipe adapted from my Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole.

30 Minute Thursday Recipes

Easy Black Bean Soup by Pumpkin ‘n Spice

Grilled Portobello Mushroom Asparagus Fajitas by Flavor the Moments

10 Minute BBQ Ham Sandwiches by The Recipe Rebel

One Pot Sausage and Asparagus Pesto Pasta by Bake.Eat.Repeat.

30 Minute Chicken Marsala by My Kitchen Craze

One Pot Teriyaki Beef Zoodles by Life Made Sweeter

One Pot Black Bean Enchilada Pasta by Savory Nothings

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