Pump up the protein on game day with these cheesy, ooey-gooey nachos that feature flatbread chips topped with chicken, beans, and a quick and beautiful cilantro-lime yogurt. Making your own chips out of store-bought flatbread is definitely the healthier way to go instead of buying bagged chips. These nachos are deliciously hearty and satisfying, and they're spiced with jalapeños and a touch of paprika, chili powder, and ground cumin. The spices and heat contrast nicely with the chickpeas, cherry tomatoes, cilantro, avocado, and cheddar cheese. It packs a punch of flavor in every bite, and your guests will keep going back for more.

Ingredients

• 1 cup fresh cherry tomatoes, halved
• 5 flatbreads
• 15½ oz canned chickpeas, rinsed and drained
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp paprika
• ½ tsp Chili powder
• ½ tsp ground cumin
• 1 cup cooked shredded chicken breast
• 1½ cups 50% reduced fat sharp cheddar cheese, shredded
• 15½ oz canned black beans, rinsed and drained
• ¼ cup cilantro, fresh, minced
• 1 tbsp fresh lime juice
• 1 cup plain fat free Greek yogurt
• 1 avocado, medium, pitted and cubed
• 1 medium Jalapeño pepper, sliced

Instructions

1. Preheat oven to 375°F. Combine tomatoes, chickpeas, 1 tablespoon olive oil, 1/2 teaspoon salt, paprika, chili powder, and cumin on rimmed baking sheet. Spread chickpeas into single layer and bake for 20-25 minutes, stirring halfway through, until chickpeas begin to crisp.
2. Meanwhile, cut each flatbread in half lengthwise, then cut each half into triangular chips. Lay chips flat on baking sheet in single layer and brush top side with remaining olive oil. Sprinkle remaining salt over chips, and bake alongside chickpeas for 2-4 minutes, until crisp. Work in batches until all chips are baked.
3. Layer chips, roasted chickpeas and tomatoes, chicken, shredded cheese, and black beans on baking sheet, and bake until cheese is melted, about 5 minutes.
4. While nachos bake, whisk together cilantro, lime juice, and yogurt in small bowl.
5. Remove nachos from oven and top with avocado, jalapeño, and cilantro lime yogurt sauce.
6. Serving Size: 1/6th of nachos.