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Sheet Pan Buffalo Chickpea Nachos
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5 from 1 vote

Sheet Pan Buffalo Chickpea Nachos

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Servings
Author Shanika | Orchids + Sweet Tea

Ingredients

NACHOS:

  • 1 (12 oz.) bag organic tortilla chips (I use Xochitl; Ensure that it's GF-friendly for option!)
  • 1 (10 oz.) can green enchilada sauce
  • 1 Tbsp Extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 red onion, chopped
  • 2 cups organic kale, de-stemmed + chopped
  • 1-2 cups grape tomatoes, halved
  • 1-2 jalapeños, finely diced
  • 2 cups shredded Mild cheddar cheese

BUFFALO CHICKPEA:

  • 1 Tbsp unsalted butter, for cooking
  • 1 (15 oz.) can chickpeas, drained + rinsed
  • pinch of sea salt + black pepper
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 2 cups Buffalo sauce, store-bought or homemade (Ensure that sauce is GF-friendly if needed!)
  • 1 Tbsp raw honey (See Notes!)

TOPPINGS:

  • Low-fat Greek yogurt or sour cream
  • Guacamole or sliced Avocados
  • Your favorite condiment sauce

Instructions

TO MAKE NACHOS:

  • Preheat your oven to 400 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.
  • In a saucepan, heat 1 Tbsp of olive oil and add the garlic and onions and sauté until translucent and fragrant, about 2-3 minutes. Remove from heat.

TO MAKE BUFFALO CHICKPEAS:

  • In a medium skillet over medium-high heat, add the butter and let it melt. Add in the chickpeas along with all seasonings and mix together until beans are fully coated. Pour in the buffalo sauce and honey and mix again until fully coated and let cook for 8-10 minutes or until sauce becomes thick and begins to bubble. Remove from heat and Set them aside.
  • Add the tortilla chips to the prepared sheet pan, spreading them out evenly, followed by: chopped kale, enchilada sauce, sautéed onions/garlic, buffalo chickpea mixture, shredded cheese, tomatoes, and jalapeños.
  • Bake for 15-20 minutes, until veggies and beans are tender and cheese has fully melted.
  • Top everything with Greek yogurt (or sour cream), your favorite condiment, and Guac, if desired.
  • Wallah!
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready serve.
  • SWEETENER: You can always substitute raw honey with Agave or maple syrup if preferred.