Curry Chickpea Nachos

1. For the raita, squeeze out and discard the excess liquid from the cucumber. In a bowl, combine the cucumber, yogurt, 2 tablespoons lime juice and mint. Cover and refrigerate until needed. This can be made up to 24 hours in advance.

2. For the mango salsa, combine mango, 1/2 of the bell pepper, 1/2 of the diced tomato, 1/4 cup chopped onion, 1/2 of the cilantro, 2 tablespoons lime juice, and avocado if using. Cover and refrigerate until needed. This can be made up to 24 hours in advance.

3. Preheat oven to 375 F.

4. Heat a olive oil in a large skillet over medium heat. Saute remaining onion until translucent. Add beans, remaining pepper, remaining tomato, curry powder, garam masala,and cumin. Cook, stirring constantly for 2 minutes, until fragrant. Remove from heat. Stir in Sriracha, remaining lime juice, and black pepper.

5. Line a large, rimmed baking sheet with foil. Arrange tortilla chips in a single layer on baking sheet. Top with mozzarella, followed by curried beans and feta cheese. Bake until the cheese is melted and chips are hot and crisp, about 12-14 minutes. Top with remaining cilantro. Serve with mango salsa and raita.

Recipe adapted from melskitchencafe.com.