buffalo chickpea nachos
Dig your hands into a pile of Buffalo Chickpea Nachos this week. Trust me, your salt cravings will thank you.
If I could somehow invent a method of absorbing nachos without any risk of gaining enormous amounts of weight, I’d patent that shit in a heartbeat. I avoid dishes of the sort due to my lack of self control. Anything with tortilla chips means immediate nosedive.
Add buffalo sauce to that complex relationship. It’s no secret now that buffalo anything is part of my repertoire – think mac and cheese, tacos, even crispy tofu salads. Kicks the desire for salty, smooth, and hot.
These newcomer nachos are everything you need for an easy party platter or weeknight treat supper. The chickpeas provide a bit of protein and a nice textural contrast to the crunchy tortilla chips. ‘Course, too, there’s cheese. Lots of cheese. As much as your little heart needs.
I provide a homemade buffalo sauce in the recipe card, it’s quite simple to make, but if you don’t feel like it or have a jar haunting your pantry, storebought is just as good. Toss some chickpeas in your choice buffalo sauce until well coated.
Arrange the tortilla chips, chickpeas, and cheese in layers. Layered nachos are the only way to go. Sorry, no argument here.
Bake at 350 for 10-12 minutes until the cheese is gooey and melty. Top with some goodies to finish off the dish. I used cilantro, limes, and sliced avocado. If you’ve got some bleu cheese to crumble, even better.
Dig in with 0 abandon. Go at the chips like a savage. Show no mercy to anyone who gets in your way.
Or be nice and share the chips. That’s okay. too.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Need another nacho idea? Try out these Salt n’ Vinegar Pierogi Nachos!
Ingredients
- 8 tbsp butter, melted
- 1/2 cup hot sauce
- 1 tbsp honey
- 2 tsp apple cider vinegar
- 1 can chickpeas, drained and rinsed
- 1 bag tortilla chips
- 2 cups shredded cheddar cheese
- scallions, cilantro, avocado, Greek yogurt, and limes, to garnish
Instructions
- Preheat oven 350 degrees.
- In a large bowl, whisk together melted butter, hot sauce, honey, and cider vinegar. Add chickpeas and toss until well coated.
- Arrange one layer of tortilla chips in an oven-safe skillet or dish. Top with 1/3 of the chickpeas and 1/3 of the cheddar cheese. Repeat the layering twice more, finishing with the remainder of the cheese. Reserve any buffalo sauce remnant from the chickpeas.
- Transfer skillet to oven and bake 10-12 minutes until cheese melts. Remove. Top with chopped cilantro, green onions, sliced avocado, yogurt, and limes, as desired.
