In a small mixing bowl, whisk together ¼ cup of white wine vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until dissolved. Add 1 sliced jalapeño and stir to combine. Let the mixture sit for at least 15 minutes.

In another bowl, combine ½ sliced red onion with the zest and juice of 1 lime. Sprinkle in a pinch of salt and gently toss everything together. Set aside for about 10-15 minutes.

Grab 1 cucumber and lightly smash it. Cut it into diagonal pieces, toss with a sprinkle of salt, and let sit for 15 minutes.

Heat 2 tablespoons of olive oil in a small skillet and add 2 cloves of minced garlic, sautéing until golden. Transfer to a blender with pickled jalapeños, lime juice, miso, agave, cilantro, and a dash of salt. Blend until smooth.

In a large bowl, combine the drained cucumbers, 1 can of chickpeas, and 1 can of cannellini beans. Add marinated red onion and chopped cilantro. Pour the dressing over and toss gently.

Spread mashed avocado on crispy whole grain tostadas and top with the bean salad. Garnish with pickled jalapeños and enjoy!