The addition of chickpeas makes these nachos fibre packed, with each serve containing over one-third of your daily dietary fibre needs.
Prep 15 minutesCook 20 minutesServes 4
Ingredients
Method
2 teaspoons extra-virgin olive oil
1 cup (175g) canned chickpeas, rinsed, drained
400g skinless chicken breast, thinly sliced
1 red onion, thinly sliced
1 red capsicum, thinly sliced lengthways
175g pkt Celebrate Health Butter Masala
200g unsalted natural corn chips
½ cup (50g) grated cheddar cheese
200g grape tomatoes, quartered
½ avocado, diced
2 tablespoons fresh coriander sprigs
Lime wedges, to serve
Heat half the oil in a large frying pan over high heat. Cook chickpeas, stirring occasionally, for 3-4 minutes or until golden. Remove and set aside
In the same pan add remaining oil and chicken, cook, stirring, for 3-4 minutes or until just golden
Add onion and capsicum and cook, stirring, for 2-3 minutes or until tender. Stir in the Celebrate Health Butter Masala, reduce heat to low and simmer, uncovered, for 3-4 minutes or until thick. Set aside
Preheat grill on high. Arrange corn chips in a 1.5 litre (6-cup) capacity shallow ovenproof dish. Spoon chicken mixture over chips and sprinkle evenly with the cheese. Grill for 3-4 minutes or until cheese is melted
Top nachos with the crispy chickpeas, tomato, avocado and coriander. Serve immediately with lime wedges
