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Description
This healthier twist on nachos is loaded with veggies, light on the chips and cheese, and surprisingly craveable. Crispy roasted chickpeas in the mix will keep you going back for more. Though you can use any salsa you like for serving, a tangy salsa verde goes especially well with the flavors. The recipe is a Yummly original created by Susan Spungen.
Ingredients
Directions
- Preheat the oven to 425ºF.
- Cut the cauliflower into small florets, slice the bell pepper into 2-inch strips, and thinly slice the onion. Transfer the vegetables to a large baking sheet.
- Rinse and drain the chickpeas, then scatter over the baking sheet. Drizzle the vegetables with the olive oil, sprinkle with the chili powder and salt, and toss to coat evenly.
NutritionView More
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| Calories550Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium900mg38% |
| Potassium1010mg29% |
| Protein18g35% |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber12g48% |
| Sugars7g14% |
| Vitamin A15% |
| Vitamin C210% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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