This healthier twist on nachos is loaded with veggies, light on the chips and cheese, and surprisingly craveable. Crispy roasted chickpeas in the mix will keep you going back for more. Though you can use any salsa you like for serving, a tangy salsa verde goes especially well with the flavors.
Satisfy your sweet tooth with this easy-to-make recipe for Cauliflower Chickpea Nachos.
1. Info for Cauliflower Chickpea Nachos
- Cook Time: 50 min
- Total Time: 50 min
- Servings: 6
- Calories: 548.54 kcal
2. Ingredients for Cauliflower Chickpea Nachos
- 2 lb. cauliflower head
- 1 yellow bell pepper (or red bell pepper)
- 1 red onion (small)
- 1 can chickpeas (15.5 oz. per can)
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1 jalapeño chile (small)
- 3 radishes
- 1 avocado
- 1 lime
- 8 oz. blue tortilla chips
- 1 1/2 cup shredded cheddar cheese (or pepper jack)
- 1 cup cilantro (leaves and tender sprigs)
- 1/2 cup salsa verde (or other favorite salsa)
3. Directions:
3.1 Preheat
Preheat the oven to 425ºF.
3.2 Prep
Cut the cauliflower into small florets, slice the bell pepper into 2 inch strips, and thinly slice the onion. Transfer vegetables to a large baking sheet.
Rinse and drain the chickpeas, then scatter over the baking sheet. Drizzle vegetables with the olive oil, sprinkle with thechili powder and salt, and toss to coat evenly.
3.3 Oven
Roast the vegetables on middle rack of oven, stirring once or twice, until they are golden and tender, about 35 minutes. Meanwhile, prepare the toppings.
3.4 Prep
Thinly slice the jalapeño and radishes. Pit, peel, and dice the avocado. Cut the lime into wedges. Set toppings aside.
3.5 Oven
Stir the chips into the vegetables on the baking sheet. Sprinkle the cheese evenly over all. Continue baking until cheese is melted, about 5 minutes.
3.6 Check
Check to see that nachos are done. Remove from oven or add time as needed.
3.7 Serve
Scatter the jalapeño, radishes, avocado, lime wedges, and cilantro over nachos. Serve with salsa on the side.