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Tuesday, May 12, 2015

buffalo chickpea nachos

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

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! 



  1. Is it bad if I want to make this for breakfast today? Ha! This looks + sounds awesome!

    Le Stylo Rouge

  2. OMG I LOVEE chickpeas and nachos.
    This looks amazing.


  3. I made roasted chickpeas the other night and they were so good but taking it up to nachos??? That sounds amazing!

  4. I pinned this type of recipe a few weeks ago and have yet to make it - you just made me realize I need to make this soon! xo, Biana -BlovedBoston

  5. This looks awesome, making me drool!

  6. Yummy! This look delicious!

    xx Cara

  7. Yum! I'll take any kind of nacho, but these look amazing!
    xo, Whitney and Blaire
    Peaches In A Pod

  8. OMGG I love buffalo sauce, I love chickpeas, avocados, and nachos. Basically, everything about this is so so amazing! Your recipes are always fantastic.

    Denise | Fashion Love Letters

  9. Yum!! I am not the biggest fan of buffalo sauce but this sure looks amazing!!!

    <3 Shannon
    Upbeat Soles


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