Description
Simple sheet pan nachos featuring spicy buffalo chickpeas.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup buffalo wing sauce
- 6 cups tortilla chips
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro
- Optional: Blue cheese dressing or sour cream for topping
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper.
- In a medium bowl, toss the drained chickpeas with olive oil, chili powder, garlic powder, and salt until coated.
- Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 15 minutes.
- Remove the baking sheet from the oven. Drizzle the buffalo sauce over the roasted chickpeas and toss gently to coat. Return the sheet pan to the oven and roast for 5 more minutes.
- Remove the sheet pan again. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chickpeas. Return to the oven and bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven. Top the nachos with sliced red onion and chopped cilantro. Serve immediately with optional blue cheese dressing or sour cream.
Notes
- For crispier chickpeas, pat them very dry with a paper towel before seasoning and roasting.
- Adjust the amount of buffalo sauce based on your preferred spice level.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 7
- Protein: 18
- Cholesterol: 35
Keywords: Sheet Pan, Buffalo, Chickpea, Nachos, Vegetarian, Easy, Snack