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Chickpea Sheet Pan Nachos with Radish Mango Salsa and Pickled Red Onions

Chickpea Sheet Pan Nachos

These Chickpea Sheet Pan Nachos feature blue corn tortilla chips topped with saucy gochujang and smoked paprika chickpeas, gooey cheese, a radish and mango salsa, pickled red onions, avocado, and a sprinkle of Tajín.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Course: Appetizer, Main Course
Ingredients Equipment Method Notes

Ingredients
  

Pickled Red Onions
  • ½ red onion sliced
  • ½ cup white vinegar
  • ½ cup water
  • 1 tbsp sugar
  • 1 tsp salt
Saucy Chickpeas
  • 2 tbsp neutral oil I used canola
  • ½ red onion diced
  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 (540ml, 19oz) cans chickpeas drained and rinsed
  • 1½ cups vegetable stock
  • 1/4 cup soy sauce
  • 3 tbsp gochujang
  • 2 tbsp honey
  • 2 tsp smoked paprika
  • 1 lime juiced
Radish Mango Salsa
  • 5 large radishes finely diced
  • 1 ataulfo mango peeled and finely diced
  • 1-2 jalapeños quartered and sliced
  • 2 cloves garlic minced
  • ¼ cup cilantro finely chopped
  • 1 lime juiced
  • 1 tsp salt
  • 1 tsp ground cumin
To Assemble
  • 1 bag blue corn tortilla chips
  • 300g (10.5oz) Oaxaca cheese** shredded
  • 1 batch Saucy Chickpeas see above
  • ⅛ red cabbage shredded on a mandoline
  • 1 batch Radish Mango Salsa see above
  • 1 batch Pickled Red Onions see above
  • 1 avocado diced
  • Tajín for sprinkling

Equipment

  • 1 Large baking sheet
  • 1 Large Cast Iron Skillet

Method
 

For the Pickled Onions
  1. Place the onions in a bowl. In a separate bowl, whisk to combine the water, vinegar, sugar, and salt. Pour the mixture over the onions and set aside to pickle at room temperature for at least an hour.
    ½ red onion, ½ cup white vinegar, ½ cup water, 1 tbsp sugar, 1 tsp salt
For the Saucy Chickpeas
  1. Heat the oil in a large cast-iron skillet until shimmering. Add the onion and a pinch of salt. Sauté until just translucent. Stir in the garlic and ginger and sauté for a minute more. 
    2 tbsp neutral oil, ½ red onion, 4 cloves garlic, 1 tbsp ginger
  2. Add the chickpeas to the skillet and pour in the vegetable stock and soy sauce. Stir in the gochujang, honey, and smoked paprika. Bring the mixture up to a boil and reduce to a spirited simmer over medium-low heat. Simmer uncovered for 20-25 minutes or until the chickpeas are saucy. 
    2 (540ml, 19oz) cans chickpeas, 1½ cups vegetable stock, 1/4 cup soy sauce, 3 tbsp gochujang, 2 tbsp honey, 2 tsp smoked paprika
  3. Take the chickpeas off of the heat and stir in the lime juice. Cover and keep warm until ready to use. 
    1 lime
For the Salsa
  1. Place the radishes, mango, jalapeño, garlic, and cilantro in a large bowl. Add the salt, cumin, and lime juice and stir to combine. Chill until ready to serve. 
    5 large radishes, 1 ataulfo mango, 1-2 jalapeños, 2 cloves garlic, ¼ cup cilantro, 1 lime, 1 tsp salt, 1 tsp ground cumin
To Assemble
  1. Arrange the tortilla chips on a large baking sheet lined with parchment paper. Make sure the chips are in an even layer.
    1 bag blue corn tortilla chips
  2. Cover the chips with half of the cheese, followed by half of the chickpeas. Add the remaining cheese and chickpeas in that order and place the nachos under the broiler. Broil until the cheese melts and bubbles, about 5 minutes.
    300g (10.5oz) Oaxaca cheese**, 1 batch Saucy Chickpeas
  3. Take the nachos out of the oven and top with the cabbage, Radish Mango Salsa, pickled red onions, avocado, and a sprinkling of Tajín. Serve immediately!
    1 batch Radish Mango Salsa, 1 batch Pickled Red Onions, 1 avocado, Tajín , ⅛ red cabbage

Notes

** If you can't find Oaxaca cheese, mozzarella is a good substitute. But feel free to go with cheddar, Monterey Jack, or any cheese you would like instead.