It’s been a hot summer! That doesn’t stop me from eating my favorite food though, nachos of course! I created these cold nachos one hot evening and they were delicious. They had all the Mexican flavored tastiness of warm nachos, but nice and cold and refreshing. Besides nachos, the chickpea base can be used on top of salads, in tacos, enchiladas, anything really! The only thing missing was a frosty margarita of course, but since I’ve been prego I’ve been mastering the art of making delicious mocktails, which are pretty satisfying. Well, now I’m officially 40 weeks prego so slowing down, and just trying to patiently wait to meet this little lady! Hope you are all having a fantastic summer (and that you try these cold nachos, yum!)
First make the chickpea base. In a glass tupperware or bowl, mix together 1 can chickpeas (drained/rinsed) with a handful of chopped tomatoes, 1/4 finely chopped red onion, heavy sprinkling of MIM Ocho Spice Mix (salt, pepper, cumin, coriander, chili powder, cayenne, oregano, garlic powder), 1/2 TBS canola oil (or another plain tasting oil) and the juice of half of a fresh lime.
Now make your nachos! Fill a bowl or dish with your favorite chips, pour on some of the chickpea mixture, then add your favorite toppings. Mine were avocado, chopped spinach and almond based vegan pepperjack cheese from Lisanatti Foods. Yum!!