These Nacho Roasted Chickpeas are a fun lunch or a snack. Make them into a taco filling too! So good, so healthy, and so fun!
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I made this for weekday lunches. I sent my husband’s to work with him with a tortilla, some shredded lettuce, and a little salsa.
For mine, I shredded a big bowl full of lettuce and topped the lettuce with some roasted corn and these Chickpeas. It was awesome! I even ate mine cold.
I used my homemade Taco Seasoning. I love the taste and fresh fragrance that it has!
This recipe originally came from Amuse your Bouche
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Nacho Roasted Chickpeas Recipe
Nacho Roasted Chickpeas
- 2 cans low-sodium chickpeas drained and rinsed
- 2 ½ teaspoons taco seasoning
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1/8 teaspoon cayenne pepper optional
- 1 teaspoon olive oil
- 1 cup stewed tomatoes
- ½ cup grated cheddar cheese
- 2 tablespoon chopped fresh cilantro
- 2 green onions chopped
- Shredded lettuce guacamole, sour cream, or salsa for serving
- Preheat the oven to 375°F.
- In a large bowl, combine the first 7 ingredients (chickpeas through tomatoes). Mix well. Lay the spiced chickpeas out in one layer on a baking tray with sides or a 13×9 pan, and place in the oven to roast for 30 minutes, stirring half way through.
- When the chickpeas have finished roasting, transfer them to a large bowl; mix in the grated cheese, chopped green onions, and cilantro. Mix well, and enjoy! Place chickpeas on shredded lettuce and top with guacamole, sour cream, or salsa as desired.