Greek Chickpea Tostadas

These 20-minute Chickpea Tostadas are the perfect vegetarian meal—crispy, flavorful, and packed with Mediterranean goodness. Featuring spiced chickpeas, roasted eggplant, and sun-dried tomatoes, these tostadas offer a delicious twist on the classic.

Tostadas are an easy and satisfying way to create a quick dinner with ingredients you likely already have on hand. But instead of the traditional Mexican flavors (like in these easy Bean Tostadas) , this version takes inspiration from Greek cuisine, using a crispy baked pita as the base.

At the heart of these vegetarian tostadas are crispy, spiced chickpeas, paired with eggplant, garlic, and bold seasonings. They’re topped with fresh cucumbers, juicy tomatoes, red onion, and creamy feta, bringing the flavors of a Greek salad to every bite.

Plus, this recipe makes fantastic leftovers! Make extra of the chickpea and eggplant mixture to use in pita sandwiches, grain bowls, salads, or turn this meal into Greek nachos with pita chips.

What You'll Need for Crispy Chickpea Tostadas

The best thing about making these vegetarian tostadas is that you can use almost any combination of items in your pantry and fridge. 

Tostada shells

• Pita bread: Lightly toasted for a crispy base. For a faster option, use your favorite baked pita chips. Swap with corn tostadas for a crunchier, gluten-free option. Make these homemade baked tostada shells or grab store-bought options.

Chickpea and Eggplant Mixture

• Chickpeas: Packed with protein and flavor, these are the star of the tostadas. You can swap chickpeas with other beans like cannellini or marinated giant beans for a different twist.
• Eggplant: Adds a soft, smoky texture. If you’re not a fan, try zucchini or mushrooms instead.
• Olive oil: Helps everything caramelize and brings out flavor. Vegetable or avocado oil also works.
• Garlic: Adds depth and savoriness. Fresh is best, but frozen garlic cubes or garlic powder can work in a pinch.
• Oregano and cumin: Classic Mediterranean spices. Try Italian seasoning or smoked paprika for a twist.

Toppings

• Cucumber and tomatoes: These add tons of crunch and freshness. Add bell peppers or radishes for extra crunch. 
• Red onion: Adds sharpness and color. Milder options include shallots or green onions.
• Feta cheese: Brings creaminess and saltiness. Use goat cheese, dairy-free feta, or even hummus for a vegan option.

Optional Add-Ons

• Tzatziki or Greek yogurt: Adds a creamy, tangy element. Swap with hummus, tahini, or greek vinaigrette or dressing. 
• Lemon juice: Brightens everything up! A splash of red wine vinegar works too.
• Fresh herbs: Try parsley, dill, mint, or cilantro for a burst of freshness.
• Olives: These are delicious with some sliced black olives, green olives, pepperoncini, or capers.
• Avocado: Add a creamy element and extra fiber with sliced avocado.

Do I need to peel the eggplant?

It is entirely up to you based on your preferences. Eggplant skin is okay to eat, but some people find it bitter or difficult to chew. If you fall in that camp, then peel it before cooking.

Another option if you don't want to peel the eggplant, choose younger or baby eggplant. Smaller eggplants have softer skin and are less bitter than larger, more mature ones.

How to Make Greek Chickpea Tostadas (Stovetop and Roasted Options)

Making these tostadas is quick and easy, with options to keep them soft and tender or make them extra crispy! Follow these simple steps:

1. Cook the Chickpeas and Eggplant

You have two options here: a quick stovetop method or roasting for extra crispiness.

• Stovetop Method (Fast & Easy): Heat olive oil over medium-high heat in a large skillet. Add diced eggplant and chickpeas, cooking for 7–8 minutes until almost tender. Stir in sun-dried tomatoes, garlic, salt, pepper, oregano, and thyme. Cook for another 1–2 minutes until fragrant and the eggplant is fully softened.
• Roasted Method (Extra Crispy): Preheat oven to 400°F (200°C). Toss chickpeas and diced eggplant with olive oil, garlic, oregano, thyme, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy and golden.

2. Make the Salad Toppings

In a bowl, toss together diced cucumbers, tomatoes, and thinly sliced red onion. Add lemon juice, red wine vinegar, and fresh dill. Season with salt and pepper, but go light on the salt since feta will be added later. Add in any extra veggies you like. It's delicious with radish, red bell pepper, shredded cabbage, mint, cilantro, or basil.

3. Prepare the Pita Base

Cut whole wheat pitas in half horizontally to create thin, round pita halves. Toast them in the oven or a toaster oven until golden and crisp. For an extra crispy base, bake them at 375°F (190°C) for 8–10 minutes. Add some extra flavor by sprinkling the pita bread with garlic powder, onion powder, or oregano. This also works with corn tortillas.

4. Assemble the Tostadas

Top each toasted pita half with the warm eggplant and chickpea mixture. Spoon the fresh cucumber and tomato salad over the top, then sprinkle generously with feta cheese. Add a layer of hummus to the pita before layering on the chickpea mixture for a more traditional tostada feeling. 

5. Add the Finishing Touches

For extra creaminess, drizzle with tzatziki or Greek yogurt. Squeeze fresh lemon juice over everything for a bright, fresh flavor.

6. Customize & Enjoy!

Enhance your tostadas with extras like avocado, pickled onions, pepperoncinis or jalapeno peppers, or a sprinkle of fresh parsley or dill. Serve immediately while crispy and fresh!

Customize Your Tostadas

Tostadas are the type of recipe that almost calls for customization. Since you are building them, you can make changes to create different flavor profiles and combinations. Here are some ideas for how to switch up the recipe.

Tostadas are incredibly versatile and practically beg for customization. Since you're building them yourself, you can mix and match ingredients to suit your taste. Here are some ideas for how to switch things up:

• Change the Eggplant: Not everyone loves eggplant, so feel free to swap it out for zucchini, summer squash, cauliflower, or green beans. You can really use any vegetable you like, but if you're using something heartier like butternut squash or sweet potatoes, just be sure to add extra cooking time.
• Try Different Beans or Lentils: Chickpeas aren’t the only option here! You can also use cannellini beans, marinated giant beans, white beans, or lentils for a different flavor and texture.
• Use Hummus: If you want to skip the beans altogether, spread your favorite hummus on the pita. It’s a great alternative, especially if you love the creamy texture. Artichoke hummus works particularly well with this dish.
• Make it Spicy: For spice lovers, consider adding pepperoncini peppers for a mild kick or fresh jalapeños for more heat.
• Switch Up the Cheese: If feta isn’t your favorite, try a milder cheese like goat cheese or fresh mozzarella.
• Use Tortillas Instead of Pita: Don’t have pita? No problem! You can easily swap it out for corn tortillas for a more traditional tostada base.
• Go Low-Carb: For a lower-carb version, serve your tostadas on crisp butter lettuce leaves instead of pita.
• Add Extra Veggies: Want more veggies? Layer some fresh greens like arugula, spinach, or chopped Romaine lettuce on top for a burst of freshness.
• Turn it Into a Salad: For a lighter option, serve the eggplant-chickpea mixture as a salad on a bed of greens, and crumble the baked pita on top like croutons.
• Boost the Protein: For extra protein, try adding pre-baked tofu, vegetarian ground meat, or vegetarian chicken.

Meal Prep Ideas

These spicy chickpea tostadas are great for meal prep, making an already easy weeknight dinner even easier. Start by making the eggplant and chickpea mixture. Store it in the fridge, and then simply reheat it in the microwave or in a saute pan. It also tastes great cold during warm months.

Make the cucumber and tomato salad. Just pack the dressing separately so the veggies don't get soggy. When it's time to eat, simply bake or toast the pita bread and assemble.  Great for lunch or dinner.