Healthy at home: Chickpea & salsa tostada

Ingredients

440g tin chickpeas, drained

2 wraps

Grated cheese for melting

Tomato puree

Avocado, sliced (optional)

Salsa 

• 200g cherry tomatoes, chopped
• ½ small red onion chopped
• A few drops tabasco sauce
• Fresh coriander, chopped

Method

1. Blend the chickpeas in a blender so they are chopped into small pieces

2. Mix the tomatoes, onion and coriander and tabasco together in a small bowl

3. Warm the wraps in a frying pan one at a time until warmed through

4. Squeeze a teaspoon of tomato puree on to the wrap and spread it evenly 

5. Add the chickpeas, spreading over the centre of the wrap

6. Add the salsa on top of the chickpeas and sprinkle with grated cheese

7. Put under a warm grill until cheese is melted.

8. Season to taste and sprinkle with a little chopped coriander 

9. Serve with mixed green salad and sliced avocado (optional).

Tip: Have the grill warming while you are prepping the salsa so it’s ready for when you need it