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Loaded Nacho Party Bowl Recipe with Harissa Chickpeas and Tahini Citrus Sauce

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A flavorful and easy-to-make loaded nacho bowl featuring smoky harissa roasted chickpeas and a bright tahini-citrus sauce, perfect for parties or casual meals.

Ingredients

Scale
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 tablespoons harissa paste
  • 2 tablespoons olive oil
  • 6 cups tortilla chips (about 150 g)
  • 1 cup black beans, cooked or canned, rinsed (optional)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1 small jalapeño, thinly sliced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 ripe avocado, sliced (optional)
  • 2 green onions, thinly sliced

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Drain and rinse the chickpeas. Pat them dry thoroughly with a kitchen towel or paper towels.
  3. In a bowl, toss chickpeas with olive oil, harissa paste, ground cumin, salt, and pepper until evenly coated.
  4. Spread chickpeas in a single layer on the baking sheet. Roast for 25-30 minutes, shaking or stirring every 10 minutes to avoid burning, until golden and crunchy.
  5. While chickpeas roast, prepare the tahini-citrus sauce by whisking together tahini, lemon juice, orange juice, minced garlic, and a pinch of salt. Add water, a teaspoon at a time, until smooth and pourable.
  6. Prep fresh toppings: halve cherry tomatoes, dice red onion, slice jalapeño and green onions, chop cilantro, and slice avocado.
  7. Remove chickpeas from oven and let cool slightly to crisp up further.
  8. Arrange tortilla chips on a serving bowl or platter. Scatter black beans evenly over the chips.
  9. Top with roasted harissa chickpeas, cherry tomatoes, red onion, jalapeño slices, and cilantro.
  10. Drizzle generously with tahini-citrus sauce.
  11. Add sliced avocado and green onions on top. Season with extra salt or a squeeze of lemon if needed.
  12. Serve immediately for best texture and flavor.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Add water slowly to tahini sauce to achieve a smooth, pourable consistency. Roast chickpeas at 400°F and stir every 10 minutes to avoid burning. Prepare toppings and sauce while chickpeas roast to save time. Warm serving bowl slightly to keep chips crisp longer. Store components separately to maintain freshness.

Nutrition

Keywords: nachos, harissa chickpeas, tahini sauce, party bowl, vegan, gluten-free, plant-based, easy recipe, healthy snacks

Find it online: https://avabowls.com/loaded-nacho-party-bowl-recipe-with-harissa-chickpeas-and-tahini-citrus-sauce-easy-and-flavorful/