Of which 3.6 g sugars and 2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas) · Plant protein (chickpeas) · Vitamin C (tomato)
Allergens milk
Chickpea nachos with salsa verde
Crispy roasted chickpeas topped with a fresh, spicy salsa verde.
Ingredients
- 400 g (14 oz) cooked chickpeas, drained and patted dry — weight already drained
- 15 ml (1 tbsp) extra-virgin olive oil
- 5 g ground cumin
- 5 g smoked paprika
- salt and black pepper, to taste
- 2 tomatillos, or regular tomatoes (120 g / 4 oz)
- ½ small red onion (40 g / 1½ oz)
- 1 clove garlic (5 g)
- ½ jalapeño, seeded (15 g / ½ oz) — optional, for less heat
- 1 handful of fresh cilantro (10 g)
- ½ lime, juice only (15 g / ½ oz)
- 60 g (2 oz) avocado, diced — to serve
- 60 g (2 oz) plain Greek yogurt — optional, to serve
Method
- Preheat the air fryer to 190 °C (375 °F). In a bowl, toss the chickpeas with the olive oil, cumin, paprika, salt and pepper.
- Spread the chickpeas in a single layer in the basket and cook for 18–20 minutes, shaking halfway through, until golden and crisp.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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