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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
US|METRIC
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Directions
- Preheat oven to 425ºF.
- Cut cauliflower into small florets, slice bell pepper into 2-inch strips, and thinly slice onion. Transfer vegetables to a sheet pan.
- Rinse and drain chickpeas, then scatter over sheet pan. Drizzle vegetables with olive oil, sprinkle with chili powder and salt, and toss to coat evenly.
NutritionView More
510Calories
Sodium36% DV860mg
Fat43% DV28g
Protein29% DV15g
Carbs17% DV52g
Fiber36% DV9g
| Calories510Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium860mg36% |
| Potassium560mg16% |
| Protein15g29% |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber9g36% |
| Sugars4g8% |
| Vitamin A20% |
| Vitamin C90% |
| 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.