Nachos are the perfect dish: they’re super shareable, endlessly customizable, and festive enough to fit in at any tailgate, hangout, or fiesta. So when our friends at HARi&CO shared their recipe for nachos with chickpea balls, we couldn’t resist trying them out.
In addition to the usual fixings, these nachos feature HARi&CO’s veggie chickpea balls, which bring together the protein-packing legumes, vitamin-rich sweet potatoes, and heart-healthy turmeric. They can easily be cooked in a pan and added to a variety of dishes, bringing a flavor that’s gently savory, sweet, and creamy.
Like all of HARi&CO’s products, their chickpea balls are 100% plant-based, USDA organic, soy and additive free, and made with a simple, short list of clean ingredients. Everything HARi&CO does comes with the goal of helping people eat healthier and more sustainably by incorporating more plant-based foods. They believe that beans and pulses are the solution for establishing a diet that’s natural, simple, and good for both you and the planet.
And it turns out that their chickpea balls are the ideal accompaniment to the Tex-Mex flavors of nachos, adding a hearty, wholesome touch that effortlessly takes the place of meat. Give them a try in the recipe below—these nachos are so satisfying, you may want them all to yourself (because they’re not-cho nachos!).
Vegan Nachos With Chickpea Balls Recipe
What You’ll Need:
For the cheesy sauce:
1/3 cup raw cashews
1 medium carrot (100 g)
2 medium potatoes (250 g)
1/4 cup plant-based milk
1 tablespoon mustard
1 tablespoon olive oil
2 teaspoons apple cider vinegar
2 tablespoons nutritional yeast (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
For the pico de gallo:
3 medium tomatoes
1 white onion
1 small bunch fresh cilantro
1/4 cup corn kernels
2 tablespoons lime juice
1/4 teaspoon salt
For the guacamole:
1 avocado
1 tablespoon lime juice
1/2 teaspoon ground coriander
1/4 teaspoon salt
To finish:
8 HARi&CO chickpea balls
1 bag of tortilla chips
1/2 jalapeño, finely chopped
1 scallion, thinly sliced
What To Do:
Prepare the cheesy sauce: Place cashews and enough hot water to cover in a bowl and soak until softened, about 20 minutes.
Peel the carrot and potatoes, then cut into 3/4 inch cubes. Place in a pot with enough water to cover by at least one inch. Bring to a boil and cook until very soft, about 20 minutes. Drain, then transfer to the bowl of a blender or food processor.
Drain and rinse the cashews, then add to the blender along with all of the remaining sauce ingredients. Blend until very smooth and creamy, at least 1 minute—the consistency should be pourable but not too thin or watery. If stiff, blend in more milk as needed. Set aside.
Make the pico de gallo: Wash and core the tomatoes, then dice into small cubes. Halve, peel, and finely dice the onion. Rinse and finely chop the cilantro.
Place the tomato, onion, cilantro, and corn in a bowl. Pour in the lime juice and salt, then stir until evenly mixed. Let sit in the fridge, preferably for at least 20 minutes to integrate the flavors (you can leave it while you prepare the remaining ingredients).
Make the guacamole: Halve the avocado and remove the pit. Scoop the flesh into a bowl and mash with a fork until you achieve a creamy but still chunky consistency. Fold in the lime juice, coriander, and salt.
To assemble: Brown the HARi&CO chickpea balls in a nonstick pan over medium heat (no oil is necessary).
Place a layer of tortilla chips in a large serving plate or on a large cutting board. Drizzle over half the cheesy sauce (you can heat it up first, if you like). Top with as much of the pico de gallo and guacamole as you like, the arrange the HARi&CO chickpea balls on top. Pour over the remaining cheesy sauce , then garnish with the chopped jalapeño and scallions. Serve immediately.