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.
Try 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
- 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.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.