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5 from 5 votes

Cheesy nacho roasted chickpeas

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 people
Author: Becca Heyes


  • 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)


  • 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.