The Atlanta Journal-Constitution
BUFFALO CHICKPEA NACHOS
These simple-to-make nachos give chickpeas the tart, spicy Buffalo treatment, layering them with vegan cheese, red bell pepper and crisp green onions. If you’d like, feel free to add pico de gallo and/or guacamole. Use Frank’s Red Hot sauce for that typical Buffalo flavor; if you substitute another sauce, make sure it’s equally mild, such as Louisiana hot sauce. (Using Tabasco or something as hot or hotter in these quantities results in something barely edible.) For the best-melting vegan cheese, look for Daiya Cutting Board Cheddar Style Shreds (1 ¾ cups in a 7-ounce package), followed by Violife Just Like Cheddar Shreds and Vevan Ched-shred (both 2 cups in an 8-ounce package).
Make Ahead: The Buffalo chickpeas can be cooked and refrigerated for up to 5 days before you make the nachos.
Storage: Not recommended, but you can refrigerate for up to 5 days and use as the base for chilaquiles or migas (with vegan egg substitute, if desired). 1 ½ cups cooked chickpeas or one (15-ounce) can no-salt-added chickpeas, drained and rinsed ½ cup Frank’s Red Hot sauce (see
headnote)
¼ cup (2 ounces) unsalted vegan
butter
½ teaspoon garlic powder
¼ teaspoon ground black pepper 10 ounces large, restaurant-style
no-salt tortilla chips
1 ¾ to 2 cups (7 to 8 ounces) shredded vegan cheddar cheese, preferably Daiya brand (see headnote)
1 red bell pepper, stemmed, cored
and chopped
2 scallions, trimmed and thinly sliced
Position a rack in the middle of the oven and heat to 375 degrees.
In a small saucepan over mediumhigh heat, combine the chickpeas, hot sauce, vegan butter, garlic powder and pepper. Cook, stirring frequently, until the butter melts, the mixture comes to a boil and the liquid slightly reduces, 5 minutes. Use a potato masher or fork to lightly mash the chickpeas. Remove from the heat and let cool slightly.
Spread the tortilla chips on a large, rimmed baking sheet in an even layer. Sprinkle the vegan cheese on top. Add dollops of the chickpea mixture evenly on top, followed by the bell pepper.
Bake for 10 to 15 minutes, or until the cheese is melted and the chips are starting to lightly brown around the edges, making sure they don’t burn.
Remove from the oven, top with the scallions and serve hot. Makes 4 to 6 servings.
Nutrition information per serving (about 12 chips plus toppings), based on 6: Calories: 503; Total Fat: 26 g; Saturated Fat: 10 g; Cholesterol: 0 mg; Sodium: 1121 mg; Carbohydrates: 51 g; Dietary Fiber: 7 g; Sugar: 3 g; Protein: 9 g This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.