BBQ Chickpea Nachos

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K that was the least entertaining awards show I’ve ever witnessed.

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Y’all know I live for this crap. I showered real quick, put on my frumpiest jammies & poured a cup of hot tea. Only to turn the television on to a total yawnfest.

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I didn’t watch Olive Kitteridge and I’m perpetually unimpressed by Jon Stewart so this really wasn’t my year anyways. But I wanted SOMETHING. No one even said anything controversial. They threw out Donald Trump’s name each time there was a lull in laughter – veeeeery original.

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I did, however, appreciate Amy Schumer keeping it too real & thanking her makeup artist for her smoky eye. You just can’t do that ish yourself.

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& Jon Hamm is an adorable doll baby that I wouldn’t mind keeping in my pocket.


Time: 1 hour (prep + cooking) | Serves: 2


  • 2 cups of ketchup
  • 1 cup of mustard
  • 1 cup of water
  • 1 tbsp. of worcestershire
  • 1 tbsp. of tabasco
  • 1 tbsp. of apple cider vinegar
  • 5 tbsp. of brown sugar
  • 1 tbsp. of onion salt
  • 1 tbsp. of garlic salt
  • 1 tbsp. of garlic, minced
  • 1 can of chickpeas, rinsed + drained
  • Tortilla chips
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 can of black beans, rinsed + drained
  • 1 jalapeno, diced
  • 1 cup of vegan cheese, shredded
  • Tomatoes, for serving
  • Avocado, for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • Combine all ingredients through garlic + bring to a boil
  • Reduce heat + simmer for 20 minutes
  • Add chickpeas to BBQ sauce + coat well
  • Arrange chickpeas in a single layer on a lined baking sheet
  • Bake for 25 minutes, stirring once in the middle
  • When done, arrange chips + onion + red pepper + jalapeno + black beans + chickpeas + cheese
  • Bake for 10 minutes or until cheese is melted
  • Top with tomatoes + avocado + cilantro
  • Unbutton your pants + buckle up

11 thoughts on “BBQ Chickpea Nachos

  1. captainwoods says:

    Glad you told me about the Emmys. I recorded it but probably will just delete. Also Rachel, there must be some secret to roasting chickpeas that I don’t get. I tried recently – granted without the barbecue sauce marinade – just olive oil and salt and cayenne – but they turned out too hard and not light and crunchy as I expected. I might have had them in too long? Yours were crispy? I am thinking frying in oil is the way to go next time….


    • Rachel says:

      Hmm… how long are you roasting them for? & do you give them a stir in the middle of cooking? I usually roast mine when they’re drenched in a sauce, but sometimes just in EVOO & S+P & they’re fine. Cut back on cook time & give em a shake or two. Don’t give up on the chickpeas 😉


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