Cheesy nacho roasted chickpeas

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Cheesy nacho roasted chickpeas - with juicy roasted tomatoes, melty cheese, and plenty of spice! A healthier way to enjoy your favourite nacho flavours, with much more protein and fibre.

A few times, I’ve shared a revised version of an old recipe, and you guys have really loved it. Crock-Pot mushroom stroganoff, very veggie lentil bake, stew and dumplings – they’ve all appeared on this site more than once, and the second version is always a million times more popular than the original. It seems a shame to have wasted so many great recipes by posting them 5 or 6 years ago, back when my photos looked like something out of a horror movie, and the only reader I had was my mum (hi mum!). I do think it’s worth reviving an old favourite once in a while, so today I’m resharing my cheesy nacho roasted chickpeas, which first appeared here way back in 2012.

Cheesy nacho roasted chickpeas - with juicy roasted tomatoes, melty cheese, and plenty of spice! A healthier way to enjoy your favourite nacho flavours, with much more protein and fibre.

I remember really loving these nacho roasted chickpeas the first time round, and I was happy to find that they were just as good this time! The original idea behind this recipe was that it was kind of a healthier version of nachos – you get all of the same tasty flavours, but less fat, and more protein and fibre. But really, these nacho roasted chickpeas are amazing in their own right – they make a brilliant lunch or dinner, even if you’re not overly concerned with being super healthy.

Cheesy nacho roasted chickpeas - with juicy roasted tomatoes, melty cheese, and plenty of spice! A healthier way to enjoy your favourite nacho flavours, with much more protein and fibre.

They’re easy to make too – just roast up a couple of tins of chickpeas with some spices and some cherry tomatoes (roasted tomatoes = heaven), then add some spring onions, fresh coriander (cilantro), and some grated cheese, and mix everything together until it’s nice and gooey. Sooo good. I also added a few extra tomatoes, so you get some juicy freshness too. The combination is flippin’ incredible.

Cheesy nacho roasted chickpeas - with juicy roasted tomatoes, melty cheese, and plenty of spice! A healthier way to enjoy your favourite nacho flavours, with much more protein and fibre.

I served my nacho roasted chickpeas with some sliced avocado and a few tortilla chips – because when you’re making a healthier version of nachos, it of course makes sense to serve tortilla chips on the side… (I’m totally the sort of person who will have a salad alongside a portion of chips). You can serve them with whatever nacho-style toppings you fancy though – I’m thinking a good dollop of sour cream would work nicely too!

Cheesy nacho roasted chickpeas - with juicy roasted tomatoes, melty cheese, and plenty of spice! A healthier way to enjoy your favourite nacho flavours, with much more protein and fibre.

Cheesy nacho roasted chickpeas

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5 from 8 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories:
Author: Becca Heyes

Ingredients

  • 200 g cherry tomatoes (~ 1 1/3 cups)
  • 2 x 400g tins chickpeas, drained (480g, or ~ 2 1/2 cups, in total when drained)
  • 1 tbsp oil
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • Salt
  • Black pepper
  • Small bunch fresh coriander (cilantro), roughly chopped
  • 3 spring onions, sliced
  • 50 g cheddar cheese, grated (~ 1/2 cup when grated)
  • To serve: sour cream, guacamole, sliced avocado, tortilla chips, etc. (optional)

Instructions

  • Take half of the tomatoes, and cut them in half. Add them to a mixing bowl along with the drained chickpeas, oil, spices, and a generous pinch of salt and pepper. Mix thoroughly, then spread the mixture out on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, tossing halfway, or until the chickpeas are nice and crispy.
  • When the chickpeas are roasted, add the chopped coriander (cilantro), spring onions and grated cheese to the baking tray. Roughly chop the remaining cherry tomatoes, and add those too. Mix well. If the cheese doesn’t melt easily, return the pan to the oven for a further 1-2 minutes, until the mixture is gooey.
  • Serve the nacho roasted chickpeas with your choice of nacho-style toppings.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.

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14 Comments

  1. My family loves these! We eat them as tacos. I love that I can scoop some of them out cheese free before I top them. This means everyone can eat them! Ps extra cheese for dairy eaters is always the way to go! 😋5 stars

  2. Yum, yum! I must try this – I have some ready-cooked chickpeas in the freezer (I was trying out my new Instant Pot), which would do just nicely….

      1. I’m finding it far less stressful to use than my old pressure cooker, so I’m using it more! Also, if I use it as a slow cooker (and I use a slow cooker a great deal), I like that, if I’ve mistimed things (which can happen, as I’m not used to having to time my slow cooker), I can quickly give it a few minutes at pressure, and not delay supper too badly!

          1. I’ll be making a 3-bean casserole tomorrow; the beans are soaking overnight, then in the morning I’ll pressure-cook them for ten minutes. Then I’ll put the pan on sauté to start the onions and mushrooms, then add whatever other vegetables end up going in there, which will definitely include a tin of tomatoes! And the cooked beans – and then it can cook all day until I come home, when it can be served, with something like pasta, rice or nice bread, sprinkled (needless to say) with grated cheese! But all that cooking, only one pan used!