Vegan Buffalo Chickpea Nachos

Although, Super Bowl is over, I am semi-obsessed with nachos. Unfortunately, my body can not handle a large amount of dairy so I went on a hunt to find vegan alternatives. After researching, I saw this recipe for Buffalo Chickpea Nachos, from Vegan Yummy Attacks which looked awesome! Check it out the recipe from the site and you can click the link for more vegan recipes by the author.

Buffalo Chickpea Nachos

It may be pretty obvious to some of you, but I can’t continue on with this post without mentioning that this incredible nacho dish is directly influenced by my favorite dish from Vegan MoFo, the Buffalo Chickpea Mac ‘n’ Cheese. Now, I have some devoted followers that make this mac for their families and friends all of the time, which is super rad! Then there’s also the Buffalo Tempeh Grilled Cheese sandwich, and that sandwich has quite a few fans as well.



Buffalo Chickpea Nachos
Author: Jackie of Vegan Yack Attack
Recipe type: Appetizer, Snack
Cuisine: Vegan, Vegetarian
Prep time:  
Cook time:  
Total time:  
Serves: 4
Take a break from your standard nacho plate with these Buffalo Chickpea Nachos!
  • 1- 15 oz. Can of Cooked Chickpeas, Drained & Rinsed
  • ¼ C. Your favorite Buffalo Sauce + 3 T., divided
  • 3 T. Vegan Mayo Alex says: You can use regular mayo if your not vegan)
  • 2 T. Plain Vegan Yogurt (Alex says: You can use regular cheese if your not vegan)
  • 2 T. Raw Cashews, Soaked for 30 mins or more
  • 2 T. Non-Dairy Milk
  • 1 tsp. Lemon Juice
  • ½ tsp. Onion Powder
  • ½ tsp. Garlic Salt
  • ¼ tsp. Dried Parsley
  • Pinch of Dried Dill
  • Pinch of Black Pepper
  • Pinch of Salt or to taste
Cheese Sauce
  • 1¼ C. Vegan Cheddar Shreds (Alex says: You can use regular cheese if your not vegan)
  • 1 C. Non-Dairy Milk
  • Pinch of Salt
  • ½ C. Romaine Lettuce, Sliced into Shreds
  • ⅓ C. Celery, chopped
  • 8 oz. of Chips (I used Beanfields)
Roasted Chickpeas
  1. Preheat your oven to 375ºF. Toss the chickpeas in the ¼ C. of Buffalo Sauce until they are evenly coated. Spread them out on a baking sheet that is lined with parchment paper.
  2. Bake for 12 minutes, and carefully roll them around with a spoon to get the other side crispy. Bake for another 12-15 minutes, then place them back in the bowl and toss with the extra 1-2 T. of buffalo sauce. Set aside.
Ranch Sauce
  1. Place all ingredients in a blender and puree until completely smooth. This may take a couple of times of pushing the ingredients around, or adding another tablespoon of non-dairy milk.
  2. This is enough ranch for the recipe, but it is hard to blend in such small amounts, so I suggest doubling it and using the rest of the ranch on everything else!
  3. Pour into a cup or squirt bottle and set aside.
Cheese Sauce
  1. Place the cheddar shreds and non-dairy milk into a small pot over medium heat. Bring to a boil and adjust heat to low-medium.
  2. Stir frequently so that the cheese sauce does not get stuck to the bottom. Cook until the shreds are melted and add salt if needed.
  1. Spread the chips out over a baking sheet, I like “single layer” nachos so that all of the chips get toppings! It’s more like 1½ layers, but you get what I’m saying.
  2. Next, sprinkle the lettuce over the chips, and spoon the cheese sauce over it.
  3. Then take the chickpeas and spread them over the nachos, along with the celery and an extra drizzle of buffalo sauce (that 1 T. left).
  4. Lastly, finish with a healthy drizzle of the ranch sauce and serve! You can also place in the oven at 250F to keep warm for a few minutes if needed.



If you are in the DFW area, a great place to have Vegan nachos is Spiral Diner.

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