Chickpea Nachos! + Plant Based Nacho Sauce | Pretty Brown Vegan

Preheat the oven to 375°F.

Rinse and drain the chickpeas, then pat dry with a paper towel.

Toss the chickpeas with olive oil, cumin, salt, and black pepper.

Spread the seasoned chickpeas on a baking sheet and roast for 20-25 minutes until crispy.

While the chickpeas roast, prepare the toppings: dice the tomatoes, slice the jalapeños, and chop the green onions.

Layer tortilla chips on a large baking dish.

Sprinkle roasted chickpeas evenly over the tortilla chips.

Add black beans and jalapeños on top of the chickpeas.

Generously sprinkle cheddar cheese over the entire dish.

Bake in the oven for 10-15 minutes until the cheese is melted and bubbly.

Remove from the oven and top with diced tomatoes, avocado, and green onions.

Drizzle with lime juice and add dollops of sour cream.

Garnish with fresh cilantro before serving.

Serve immediately while warm.

Spice Level:

Dietary

Allergens