Spicy Chickpea Avocado Nacho Bites Recipe

About this recipe

Crispy baked chickpea nachos topped with creamy avocado and a zesty salsa, perfect for a flavorful snack.

Ingredients

• 10G Avocado Leaves, 10G
• - Marco Alimentari Fior Di Latte Mozzarella Balls
• 500 G Fresh Vine Tomato 500g
• 1 Kg Red Onion 1kg
• 100 g Wijaya Coriander Seeds 100G
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• - Olives Et Al Fiery Jalapeño Stuffed Olives
• 400G Whole Chickpeas In Water
• 450G Rice Flour, 450G
• - La Chinata Sweet Smoked Paprika
• 100 G Trs Ground Cumin Jeera Powder
• 100 G East End Garlic Powder
• - Maldon Flakes Sea Salt

Instructions

1. 1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. 2. Drain and rinse the canned chickpeas thoroughly, then pat them dry with a paper towel.
3. 3. In a mixing bowl, toss the chickpeas with olive oil, rice flour, smoked paprika, cumin, garlic powder, salt, and pepper.
4. 4. Spread the chickpeas evenly on the baking tray and bake for 20-25 minutes until crisp and golden.
5. 5. While the chickpeas are baking, dice the tomato, red onion, and jalapeño finely for the salsa.
6. 6. Mix the diced vegetables in a bowl with the juice of half a lime, chopped cilantro, and a pinch of salt.
7. 7. Mash the avocado in a separate bowl, add the remaining lime juice, and season with salt and pepper.
8. 8. Once the chickpeas are done, let them cool slightly before serving.
9. 9. Arrange the crispy chickpeas on a serving plate and top with the mashed avocado and salsa.
10. 10. Garnish with extra cilantro and serve immediately for the best flavor.