When my twins were little, I pretty much lived on nachos. They were fast, easy, and they felt more like “real food” than the random pieces of toast or handfuls of other things I could quickly grab while chasing babies. Twenty two years later, I still love nachos. I have more time now, so I make better food choices (mostly), but when I treat myself, I want it to feel like a treat. These nachos are naturally gluten free, and switching out the cheese for a non dairy cheese shred like Daiya cheese makes them vegan. I also add chickpeas because, in addition to a protein boost, they honestly add an amazing texture.
I make a small plate of nachos, like one ounce of chips worth, and that’s what this recipe is written for, but these are nachos. They really don’t need a recipe. I’ve given the amounts I use for toppings, but you can eyeball it and add things according to your own taste. Feel free to make yourself a huge plate of nachos. (Just, really, don’t live on nachos. It’s not good for you).
I cover these with one of those plastic plate covers. It’s not necessary for cooking quality, it just keeps the microwave clean. I wouldn’t use plastic wrap to cover, because the non-dairy cheese would probably just stick to it.
Gluten Free CORN Tortilla Chips
We either buy Tostitos Scoops or Mission Triangles. I really like both these brands. I find the Tostitos are a little saltier, but the cup shaped chips hold more toppings, so it’s an even trade for me. Make sure you’re buying CORN tortilla chips. AVOID multigrain chips. They often contain wheat. Most brands in the US will say “gluten free” on the label if they are gluten free.
Salsa or Picante Sauce
The great debate in our house is Salsa vs Picante Sauce. We buy Pace brand, but salsa (my preference) is chunkier than picante sauce (my husband’s favorite), so we always have two jars of very similar sauce in the fridge. Always read labels to make sure the product you’re buying is gluten free and free of animal products. Even if you’ve used the product in the past. It’s not common, but companies occasionally change their ingredients and don’t advertise it.
If you’ve been looking everywhere for chickpeas and can’t find them, it’s because they’re sometimes called Garbanzo Beans. Why? Maybe it sounds cooler? I don’t know. I guess I could google it for you, but personally, I get annoyed with too much unnecessary info in a recipe blog post. I cook my own dried chickpeas in a stovetop pressure cooker, but you can buy them in cans at a regular grocery store. They’re usually under a dollar for a can.
Non Dairy Shredded Cheese
Okay, a word about non-dairy cheese. It’s not cheese. Nobody will convince you that it’s cheese. It will not be like putting shredded cheese on your nachos. But don’t get discouraged!! Just think of it as a cheese sauce, like a queso sauce! It melts soft and saucy, and that one little change in perception made non-dairy cheese so much more enjoyable for me. There are two brands I regularly use, Daiya Butcher Block (either cheddar or mozzarella) which I can find at most of my local grocery stores, and Trader Joe’s Non-Dairy Mozzarella (not the soy based one). Both are pretty great. I’ve heard that Whole Foods has their own brand of non-dairy cheese that is really good as well, but Whole Foods is too expensive for me to do my regular shopping in, and too inconvenient for me to run in for just one product, so I haven’t tried it.
Easy Chickpea Nachos for One – Vegan and Gluten Free
- 1 oz gluten free tortilla chips
- 1/3 cup salsa (or to taste)
- 1/3 cup cooked or canned chickpeas (or to taste)
- 1/4 cup non-dairy shredded cheese (or to taste)
- Place chips in a single layer on a microwave safe plate.
- Spoon salsa evenly onto chips.
- Spoon chickpeas evenly onto chips.
- Sprinkle evenly with non-dairy shredded cheese.
- Microwave on high for 1 minute or until cheese is melted.
Easy Chickpea Nachos for One – Gluten Free and Vegan
Easy Chickpea Nachos for One a quick and easy gluten free and vegan snack or light meal
- 1 oz gluten free tortilla chips
- 1/3 cup salsa or to taste
- 1/3 cup cooked or canned chickpeas or to taste
- 1/4 cup non-dairy shredded cheese or to taste
Place chips in a single layer on a microwave safe plate.
Spoon salsa evenly onto chips.
Spoon chickpeas evenly onto chips.
Sprinkle evenly with non-dairy cheese.
Microwave on high for 1 minute or until cheese is melted.