Chipotle Game Day Chickpea Nachos

Nachos with all toppings baked and on a wood board.

5 from 2 votes

Chipotle Game Day Chickpea Nachos

For anyone seeking a flavorful twist on classic nachos, my Sheet Pan Buffalo Chickpea Nachos are a must-try! Made with spicy buffalo-coated chickpeas as a hearty alternative to meat, combined with crunchy tortilla chips, a variety of colorful toppings, and of course----melty gooey golden cheese! Perfect for sharing on game days, as a snack, or even a satisfying dinner or lunch option! Gluten-free + Vegan option.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Keyword: appetizer, baked, cheese, classic, dinner, easy, food, gluten-free, healthy, holidays, homemade, indulge, lunch, nachos, recipe, savory, sheet pan, spicy, vegetarian

Servings: Servings

Calories: 149kcal

Author: Shanika

Ingredients

NACHOS:

1 (12 oz.) bag organic Restaurant-style tortilla chips (I use Xochitl; Ensure that it's GF-friendly for option!)
1 (28 oz.) can organic diced tomatoes, slightly drained
½ red onion, chopped
1 jalapeño, sliced
2 cups sweet corn kernels, fresh or frozen
2 cups shredded mozzarella cheese, organic
1 cup shredded Milld or Sharp cheddar cheese
Guacamole or sliced Avocados
Fresh cilantro, chopped
Green onions (aka scallions), chopped

SAUTEED CHICKPEAS:

1 (15 oz.) can chickpeas, drained + rinsed
1 tablespoon Extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon cumin
pinch of sea salt + black pepper
½ teaspoon dried thyme

SAUCE:

1 cup dairy-free Creamy Chipotle Dressing/Sauce

US Customary - Metric

Instructions

TO SAUTE THE CHICKPEAS:

In medium skillet (10-inch) over medium-high heat, add the olive oil until heated. Add the chickpeas, smoked paprika, garlic powder, parsley, oregano, cumin, salt, black pepper, and thyme, stirring until combined. Continue to stir as chickpeas become charred and crisp, about 3-4 minutes. Remove from heat.

TO MAKE THE CHIPOTLE SAUCE:

See my dairy-free Creamy Chipotle Dressing/Sauce recipe for steps!

ASSEMBLE THE NACHOS:

Preheat the oven to 400 degrees Fahrenheit and prep a baking sheet by lining it with parchment paper.
Add the tortilla chips onto a baking sheet, spreading them out evenly, followed by: the diced tomatoes, corn, onions, sautéed chickpeas, cheeses, and sliced jalapeños.
Bake for 10-15 minutes or until veggies (corn, etc. ) are tender and the cheese has fully melted. Remove from oven.
To serve, top nachos with your favorite extra toppings like Guacamole, fresh cilantro, chopped scallions, and drizzles of chipotle sauce.
Bon Appetit!

Notes

STORAGE: Best if consumed within the same day. Leftovers can be stored in an air-tight container (chipotle sauce stored separately) for up to 3 days. Reheat in the oven when ready serve.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE OPTION: To make these Nachos gluten-free, simply substitute tortilla chips with GF-friendly ones and ensure that all other ingredients are also GF-friendly (i.e. vegan mayo, chickpeas, etc.).

Nutrition