* 1/2 medium red onion, thinly sliced * 1 jalapeño, thinly sliced * Juice and zest of 1 lime * 1 tsp maple syrup (optional) * Kosher salt * 1 tbsp avocado oil * 1 poblano pepper, stem and seeds removed then thinly sliced * 2, 15oz cans of chickpeas, drained and rinsed * 6oz jar marinated artichoke hearts, drained and roughly chopped * 1/3 cup cilantro leaves, roughly chopped
* 6-8 tostadas, store bought or homemade * 1-2 avocado, mashed
###Instructions
1. Place the onions and jalapeño in a bowl. Add the juice of one lime, generous pinch of salt, and sweetener then toss together and set aside.
1. Heat a skillet over medium low heat. Add 1 tablespoon of oil to heat through, then add the poblano and sauté for about 4-5 minutes to help char around the edges. Transfer the cooked peppers to a large mixing bowl, then add the chickpeas, marinated onions, artichoke hearts, and cilantro.
1. Place the same pan over medium heat. Add 2 tablespoons of oil and heat through then add the shallots, tomatillos, jalapeño, and garlic. Allow to cook, stirring the vegetables occasionally until golden and charred around the edges, about 6-8 minutes. Remove from heat and allow to cool to room temperature.
1. Transfer the vegetables and oil to a blender cup then add the cilantro, and vegetable bouillon. Blend until smooth and creamy. Taste and add additional salt to taste if needed.
1. Reserve 3 tbsp of the salsa to the side then pour the remainder over your beans and vegetables then give a toss to combine.
1. To serve, spread some mashed avocado over a tostada and top with the beans and extra salsa verde.
1 Comment
###Ingredients
**Bean Salad**
* 1/2 medium red onion, thinly sliced
* 1 jalapeño, thinly sliced
* Juice and zest of 1 lime
* 1 tsp maple syrup (optional)
* Kosher salt
* 1 tbsp avocado oil
* 1 poblano pepper, stem and seeds removed then thinly sliced
* 2, 15oz cans of chickpeas, drained and rinsed
* 6oz jar marinated artichoke hearts, drained and roughly chopped
* 1/3 cup cilantro leaves, roughly chopped
**Salsa Verde Cremosa**
* 2 tbsp avocado oil
* 1 shallot, roughly chopped
* 5 tomatillos, halved
* 1 poblano pepper, sliced
* 2 tbsp avocado oil
* 1 jalapeno, roughly chopped
* 4 cloves garlic
* 1/4 cup cilantro leaves
* 1/2 tsp vegetable bouillon paste or half a bouillon cube
**To Serve**
* 6-8 tostadas, store bought or homemade
* 1-2 avocado, mashed
###Instructions
1. Place the onions and jalapeño in a bowl. Add the juice of one lime, generous pinch of salt, and sweetener then toss together and set aside.
1. Heat a skillet over medium low heat. Add 1 tablespoon of oil to heat through, then add the poblano and sauté for about 4-5 minutes to help char around the edges. Transfer the cooked peppers to a large mixing bowl, then add the chickpeas, marinated onions, artichoke hearts, and cilantro.
1. Place the same pan over medium heat. Add 2 tablespoons of oil and heat through then add the shallots, tomatillos, jalapeño, and garlic. Allow to cook, stirring the vegetables occasionally until golden and charred around the edges, about 6-8 minutes. Remove from heat and allow to cool to room temperature.
1. Transfer the vegetables and oil to a blender cup then add the cilantro, and vegetable bouillon. Blend until smooth and creamy. Taste and add additional salt to taste if needed.
1. Reserve 3 tbsp of the salsa to the side then pour the remainder over your beans and vegetables then give a toss to combine.
1. To serve, spread some mashed avocado over a tostada and top with the beans and extra salsa verde.
[Source](https://www.instagram.com/reel/DMgkqLTMtZq/)