Barbecued chicken nachos

Serves: 4 Prepare & Cook:


  • 2 avocados, chopped
  • 1 tsp sumac
  • juice of 1 lemon
  • 2 tbsp pine nuts, toasted
  • 5 wholemeal Arabic breads, cut into triangles
  • 400g SpinneysFood Chick Peas, drained
  • 100g cooked chicken, shredded
  • 100g Monterey Jack, grated
  • 100g SpinneysFood Cheddar, grated
  • 80g labneh
  • 80g pico de gallo
  • 4 radishes, thinly sliced
  • 2 spring onions, chopped
  • 2 tbsp sliced fresh or pickled jalapeños


  1. Thirty minutes before you’re ready to cook, light the barbecue.
  2. Put the avocado, sumac and lemon juice in a bowl. Season and mash together, then stir in the pine nuts.
  3. Grill the bread on the barbecue for 5 minutes, turning halfway, until golden and crisp.
  4. Arrange in a roasting tray. Scatter with the chick peas, shredded chicken and cheese. Cover with the lid or foil and cook for 5 minutes until the cheese has melted.
  5. Dollop the labneh, pico de gallo and mashed avocado onto the nachos. Scatter with the radishes, spring onions and jalapeños to serve.

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