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hand picking up a spiced chickpea naan nacho from pile of nachos
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5 from 2 votes

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: Indian
Servings: 4
Calories: 535kcal

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
  • 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.

Notes

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

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