Nacho Roasted Chickpeas are a fun and healthy lunch or snack; they make a great taco filling too! With lots of nacho flavored seasonings, this easy to make light cheesy nacho vegetarian dish is a great option for any day or serve them at a taco bar party!
In a large bowl, combine the first 7 ingredients (chickpeas through oil). Mix well. Lay the spiced chickpeas out in one layer on a baking tray with sides or a 13x9 pan, and place in the oven to roast for 30 minutes, stirring half way through.
2 cans (15.5 ounces each) low-sodium chickpeas, 1 can (15.5 ounce) petite diced tomatoes or stewed tomatoes, 2 ½ teaspoons taco seasoning, ½ teaspoon black pepper, ¼ teaspoon salt, 1/8 teaspoon cayenne pepper, 1 teaspoon olive oil
When the chickpeas have finished cooking,transfer them to a large bowl; Add the grated cheese, chopped green onions, and cilantro, and mix well.
½ cup shredded cheddar cheese, 2 tablespoon chopped fresh cilantro, 2 green onions
Notes
For the crispiest crunchiest chickpeas, be sure to drain off all liquid from the chickpeas and the tomatoes. If you want the chickpeas a little soft, feel free to leave some of the juices in the pan.