Meatless Friday: Crispy Chickpea Nachos

For Meatless Friday, Amanda Lawrence shares a filling, protein-packed alternative to nachos.

Crispy Chickpea Nachos

This recipe serves two but can be doubled to serve more.

INGREDIENTS:

1 can of chickpeas
1 red onion
1 red pepper
Naan bread
Black olives
Hummus
Olive oil
Salt & pepper to taste

DIRECTIONS:

Preheat oven to 425°

Drain chickpeas. Toss with olive oil; season with salt and pepper.

Spread chickpeas on one side of a foil-lined baking sheet.

Wash and dry all produce. Peel, halve and slice the red onion into thin strips. Core the bell pepper. Remove its seeds and white innards before cutting them into strips. Combine onion and peppers. Drizzle with olive oil. Place the onion/pepper mix on the empty side. Roast twenty to twenty-five minutes, or until vegetables are lightly browned and chickpeas are crispy—some may pop in the oven!

While ingredients finish roasting, slice black olives. Warm naan bread for one to two minutes according to the package. Once removed, plate and spread liberally with hummus.

Distribute crispy chickpeas and roasted vegetables onto the awaiting flatbreads.

Top with black olives.

Serve and enjoy!