Buffalo Chickpea Nachos
Loaded with shredded spinach and lettuce, sprinkled with fresh tomatoes and an avocado dressing, this delicious vegetarian recipe is sure to impress your friends and family.
Equipment
- 1 Saucepan Can also use a microwave
- 1 Oven
- 1 Rubber spatula Or something to mix ingredients with
- 1 Knife For chopping ingredients
- 1 Baking sheet linked with parchment paper
- 1 Cutting board
- 1 Fork For mashing the chickpeas
- 1 TBS
- 1 TSP
- 1 1/4th TSP
- 1 1/2 TSP
Ingredients
- 1 bag Tortilla chips You wont need the whole bag, just enough to cover the baking sheet
Buffalo Chick Pea "Dip"
- 1 Can (15.5oz) Chickpeas Drained but save the liquid
- 5 TSP Hotsauce I use Franks but any will do!
- 1 TBS Butter Salted
- 3 TBS Aquafaba Liquid saved from the chickpeas
- 3 TBS Cream cheese
- 3 TBS Sour cream
- ¼ Cup Red onion Diced
- 1 TBS Lime juice About half a lime
- ¼ TSP Garlic powder
- ¼ TSP Cumin
- 1 Sprig Green onion Chopped
Toppings
- 1 Cup Shredded cheese I used a Mexican blend
- 1 Cup Spinach Shredded
- 1 Cup Lettuce Shredded
- 1 Roma tomato Diced
Easy Avocado spread
- ¼ Cup Frozen Avocado Thawed
- ¼ Cup Tomatillo salsa
- 1 TBS Sour cream
- 1 TBS Water As per preference, I added water to make to easy to drizzle over the nachos
- 1 TSP Course sea salt
- 1 TBS Lime Juice About ½ a lime
Instructions
Prep
- Set the oven to 350℉, Line a baking sheet with parchment and lay out your Tortilla chips in a single layer (or as preferred).
Cook the chickpeas
- Add 1 Can (15.5oz) Chickpeas, 3 TBS Aquafaba, 1 TBS Butter, and 5 TSP Hotsauce to to a sauce pan and cook on medium low heat for 2-5 minutes. You want the chickpeas to be soft enough to mash with a fork.
- Once the chickpeas are soft, remove from heat and transfer the mix into a shallow bowl. Mash the chickpeas with a fork to make a course hummus. (You want some texture to resemble shredded chicken!)
- Add 3 TBS Cream cheese, and 3 TBS Sour cream and mix until well combined.
- Next, add ¼ TSP Cumin, ¼ TSP Garlic powder, and 1 TBS Lime juice. Stir to combine.
- Fold in 1 Sprig Green onion, and ¼ Cup Red onion.
- Scoop mixture over the tortilla chips, attempting to get an even coverage. Sprinkle with 1 Cup Shredded cheese
- Add to oven and bake for 10-15 minutes or until the cheese has fully melted.
Avocado Salsa
- Remove ¼ Cup Frozen Avocado from the freezer and allow to thaw ahead of time. If you are in a time crunch, you can microwave it at 30 sec. intervals until soft.
- Add the thawed avocado to mixing dish with your 1 TSP Course sea salt and 1 TBS Lime Juice. Mash to form a guacamole. Incorporate with ¼ Cup Tomatillo salsa and 1 TBS Sour cream.
- (Optional) add 1 TBS Water to make the salsa easier to drizzle over the nachos.
Assembly
- Once the cheese has melted and the nachos are hot, add your shredded 1 Cup Spinach, and 1 Cup Lettuce along with your diced 1 Roma tomato. Drizzle the Avocado salsa over the nachos.
- (Optional) Drizzle more salsa, add dollops of sour cream, squeeze some lime juice over the top, add chopped fresh cilantro.
Enjoy!
Notes
Get creative with your toppings!
Nachos are such a versatile food! Try adding some Jalapeños , Queso Fresco, or your personal favorite salsa!
Using a microwave:
You can easily cook chickpeas in a microwave instead of using a stove top. Just add the ingredients to a microwave safe dish and cook for 2-3 minutes until the chickpeas are soft. It turns out exactly the same!
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My husband and I put a hurting on these nachos! I hope you and your family enjoys this recipe!