buffalo chickpea nachos

by Rachel McCarthy
I have to confess, I am completely obsessed with buffalo sauce. It all started in college when I would get a buffalo chicken sandwich at one of our campus eateries and since then, I’m addicted. I don’t even like chicken but if it’s covered in buffalo sauce, I’ll eat it. Although I could probably eat anything soaked in buffalo sauce everyday of the week. I know it’s not the most healthy addiction! 

When cooking, I love to come up with ways to make a traditionally unhealthy meal a little more healthy, even it it is just a little 🙂 One of my go-to ingredients are chickpeas or garbanzo beans. I use them a ton in my cooking because they are high in protein and fiber. And, I’ve found that the organic canned beans are much lower in sodium, so I always opt for them. Chickpeas are great on salads to add a little crunch, or even to replace meat — they are the perfect vegetarian option!

Up until this past weekend when I made these nachos, my favorite chickpea and buffalo chickpea recipe was the Buffalo Chickpea Pizza. I made this pizza two Fridays ago and since then, I’ve been craving that buffalo crunch of the chickpea! For me, these buffalo chickpea nachos take the cake. Paired with avocado {another favorite food!} and ranch dressing, you have a healthy take on a delicious appetizer that is sure to be crowd-pleaser! Bonus: it’s super easy to put together! 

Hope you all have a wonderful Tuesday and thanks for stopping by! 

buffalo-chickpea-nachos
Buffalo Chickpea Nachos

2 cans chickpeas/garbanzo beans, drained & rinsed {I used organic}
3-4 tablespoons extra virgin olive oil
3-4 tablespoons cayenne pepper sauce {I used Frank’s RedHot} 
2 cups Mexican shredded cheese 
1 avocado, sliced into bite-sized pieces
Green onions, thinly sliced or diced {I used about 7 small onions}
1/2 cup ranch dressing {I used low-fat}
Tortilla chips 
Preheat oven to 400 degrees. Toss chickpeas with olive oil on rimmed baking sheet; roast for 30 minutes. Transfer roasted chickpeas to medium-sized bowl and pour cayenne pepper sauce over chickpeas to completely coat. On a clean baking sheet, spread the tortilla chips out as desired. Sprinkle Mexican cheese over all the chips, followed by the buffalo-coated chickpeas. Place back in the oven for 5 minutes, just until the cheese has started to melt. Garnish with green onions, avocado pieces and ranch dressing. Serve and enjoy! 

buffalo-chickpea-nachos

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