Spiced Chickpea Naan Nachos

A fun twist on classic nachos, these spiced chickpea naan nachos are fun and delicious! With coriander-spiced chickpeas, crispy naan wedges, shredded carrots, tomatoes and cheese.

When you think of game day food, you probably think of air fryer chicken wings, a big platter featuring hummus or another type of dip, and nachos. How about naan-chos? Wouldn't that make for a fun conversation starter?

Swapping out tortilla chips for crispy baked naan wedges is an easy way to get creative with your nachos.

This recipe is topped with coriander-spiced chickpeas, shredded carrots, tomatoes, cheese and sour cream. It all works together in a slightly weird but wonderful way!

The Toppings

Since the naan nachos bake through really quickly, you will want to have all your toppings assembled and ready before baking them:

• spiced chickpeas- combine chickpeas with olive oil, salt, pepper, cumin, ground coriander, and then mash with a fork until broken apart and chunky.
• shredded carrots
• chopped tomatoes
• shredded mozzarella cheese
• herbs- green onions and cilantro

The Naanchos

Can we call them naanchos? It's just so perfect! To make the tortilla chip substitute, we will take 3 naan breads and slice into wedge-shaped pieces. Spread out on a sheet pan, brush with olive oil, then season with cumin, salt and pepper.

The naan nachos bake in the oven for 5-7 minutes, until they are crispy and golden brown.

Next, assemble the naan nachos into a loose pile, scattering the toppings over top evenly. Add the cheese last, and do not add the fresh herbs yet. Bake until the cheese is melted.

The finishing touches

To serve, sprinkle with chopped green onions, cilantro and a big dollop of yogurt.

Variations

• swap the naan for pita bread
• go Greek adding feta cheese, roasted red peppers (chopped), greek seasoning to the chickpeas, and served with tzatziki
• go Mexican with black beans, chopped tomatoes, jalapeños, pico de gallo and guacamole
• go Jamaican with jerk seasoning on the chickpeas, fresh mango, jalapeños and cilantro

More easy dinners:

• Thai Chicken Naan Pizza
• Low Carb Indian Chicken Skillet
• Easy Red Lentil Dal
• Slow Cooker Chicken Korma
• Healthy Taco Salad

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Spiced Chickpea Naan Nachos

5 from 2 votes

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

• Pin

Print Rate

A fun twist on classic nachos, these spiced chickpea naan nachos are fun and delicious! With coriander-spiced chickpeas, crispy naan wedges, shredded carrots, tomatoes and cheese.

4

Ingredients

Naan nachos

• ▢ 3 pieces naan bread (sliced into wedges (8 per naan bread))
• ▢ 2 tablespoons olive oil
• ▢ salt & pepper
• ▢ ground cumin

Smashed chickpeas

• ▢ 1 cup chickpeas (drained)
• ▢ 2 teaspoons olive oil
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon ground coriander
• ▢ ⅛ teaspoon salt
• ▢ a few grinds of pepper

Toppings

• ▢ ½ cup cherry tomatoes (quartered)
• ▢ ¼ cup carrots (shredded)
• ▢ 1 cup mozzarella (shredded; monterey jack is also great)
• ▢ ½ cup greek yogurt (or sour cream)
• ▢ 2 tablespoons green onions (sliced)
• ▢ 2 tablespoons cilantro leaves (chopped)

Instructions 

• Pre-heat oven to 400°F.
• Line two baking sheets with parchment paper and arrange the naan wedges on them.
• Brush naan wedges with olive oil, and sprinkle with salt, pepper, and ground cumin.
• In a medium bowl, combine the chickpeas and olive oil. Using a fork, mash the chickpeas, until about ⅔ of them are mashed. Sprinkle with the ground cumin, ground coriander, and salt. Add a few grinds of pepper. Mix until uniformly coated.
• Prepare all of the toppings and set aside.
• Place the baking sheets in the oven, and bake for 5 minutes.
• Remove from the oven, then push all of the naan wedges together on one baking sheet.
• Sprinkle with half of the tomatoes and ¼ of the cheese, then place wedges from the second baking sheet on top, forming a pile. Sprinkle with remaining tomatoes, chickpeas, carrots, and cheese.
• Return to the oven for 3-5 minutes, until cheese is melted through.
• Top with Greek yogurt, green onions and cilantro.
• Serve immediately.

Tips:

These do not keep well for leftovers.

Variations

• swap the naan for pita bread
• go Greek adding feta cheese, roasted red peppers (chopped), greek seasoning to the chickpeas, and served with tzatziki
• go Mexican with black beans, chopped tomatoes, jalapeños, pico de gallo and guacamole
• go Jamaican with jerk seasoning on the chickpeas, fresh mango, jalapeños and cilantro

Nutrition Information

Serving: 1/4 batch, Calories: 535kcal, Carbohydrates: 59g, Protein: 20g, Fat: 24g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 904mg, Potassium: 242mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1660IU, Vitamin C: 6mg, Calcium: 251mg, Iron: 2mg

Author: Annie Holmes

Course: Appetizer

Cuisine: Indian

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.