Chickpea and chorizo tostadas
1/2 cup of chickpeas
1/2 cup plain whole milk greek yogurt
1 1/2 tsp salt
8 sprig cilantro
4 tostada shells
Rinse and drain chickpeas. Measure out 1/2 cup.
Finely grate zest of 1 lime with a microplane or grater.
Cut line in half and squeeze juice from one half into bowl with zest. Cut remaining half into wedges for serving.
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.
Add 1/2 cup yogurt and 1 tsp salt to bowl and mix with a spoon to combine.
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.
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.
Spread sauce over tostada shell, top with chorizo mix, and add cilantro leaves. Serve with lime wedges and sliced avocado.