Spicy Roasted Chickpea Nachos with Avocado Salsa Verde and Cashew Queso

Allergens

Nuts (cashews)

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder (optional)
• Salt and pepper, to taste
• 1 ripe avocado
• 1/4 cup fresh cilantro leaves
• 1/4 cup lime juice
• 1/2 cup raw cashews, soaked for 30 minutes in hot water
• 1/2 cup almond milk
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 6
• 8 corn tortillas, cut into triangles
• 1 cup shredded cheddar cheese or vegan alternative

Instructions

1. Preheat the oven to 400°F (205°C). Toss chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on a parchment lined baking sheet and roast for 15 minutes until crispy, stirring halfway through. Meanwhile, blend avocado, cilantro, lime juice, and a pinch of salt in a food processor to create the salsa verde. Rinse out the processor bowl, then blend soaked cashews, almond milk, smoked paprika, salt, and pepper until creamy for the queso. Assemble nachos by layering tortilla triangles on a baking sheet, topping with roasted chickpeas, shredded cheese or vegan alternative, salsa verde, and cashew queso. Bake for 5 7 minutes, or until the cheese is melted and bubbly.

Chef’s Insight

Experiment with different chili powders or smoked paprika varieties for unique flavor profiles.

Notes

Make sure to drain and rinse the chickpeas well to remove any excess sodium.