Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

A vegan Chickpea and Avocado Pita Tostada topped with a Crunchy Rhubarb-Radish Slaw. Great for quick weeknight dinners!

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

View the full recipe at Floating Kitchen →