Vegan Greek Nachos With Herbed Tahini Dressing

I took the last few weeks off from blogging to spend time with my family, who came for a visit from Turkey. First, my cousin came and then right after she left, my father and aunt came.

My initial plan was to work while they were here, but as it usually happens, I was having such a good time that I couldn’t get myself to sit in front of a computer to work. Though they are still here, I have been feeling a little guilty for leaving my blog too quiet so I am popping in with a great recipe.

Today’s recipe, Vegan Greek Nachos, comes from my friend Kathryne’s new cookbook, LOVE REAL FOOD. Kathryne is the author and photographer behind one of my favorite vegetarian food blogs, Cookie + Kate.

If you are into vegetarian cooking and/or trying to get more veggies in your diet in a creative way, you owe it to yourself to pick up a copy of this book. It is full of “feel-good” recipes made with ingredients that are readily available in well-stocked pantries. Plus, for each recipe Kathryne offers alternatives for different ingredients and diets. Overall, a phenomenal book that I know I will be cooking a lot from.

About This Vegan Greek Nachos Recipe:

Now, we all know that the traditional nachos are made with chips topped off with black beans, salsa, and a good amount of cheese. The concept in Kathyrne’s version is similar, but with a Greek-style twist. Instead of using tortilla chips, she uses whole wheat pita bread. She slices each pita bread into smaller triangles and toasts them in the oven.

To top off freshly toasted and crunchy pita chips, she uses a Mediterranean salad made with cooked chickpeas, scallions, Kalamata olives, fresh parsley, tomatoes, and cucumber. To finish it off, she makes a tahini dressing flavored with lemon juice and parsley, which I think is the best part.

The final product is a much healthier nachos recipe made with whole ingredients and a to-die-for green tahini dressing. And if you are one those people, who refuses to enjoy nachos without cheese, you can always sprinkle your nachos with some crumbled feta on top. The flavors coming from the salad mixed in with the tahini dressing are truly delicious.

But I think the best part of this recipe is that everything comes together in less than 15 minutes, which makes it perfect for an afternoon snack or an appetizer for a party that you can put together right before it starts. Plus if you are short on time, you can always make the tahini dressing in advance and keep it in the fridge for a few days. Either way, this easy-to-make Greek-style vegan nachos recipe is guaranteed to impress.

Similar Vegan Summer Recipes You Might Like

• The Best Wild Rice Salad
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• Vegan Burrito Bowl

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• Muhammara Recipe
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Vegan Greek Nachos

By Aysegul Sanford

Yields: 6 Servings

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

These Vegan Greek Nachos are made by layering toasted pita bread with a simple Greek chickpea salad and drizzling them with a to-die-for herbed tahini dressing. Ready in less than 15-minutes and perfect as a quick snack or an appetizer for an outdoor summer party.

5 from 5 votes

Print Recipe

Ingredients

Toasted Pita Wedges:

• ▢ 4 7-inch whole wheat pitas
• ▢ 1 tbsp Extra-virgin olive oil for brushing
• ▢ 1/2 teaspoon Fine sea salt

Mediterranean Salad:

• ▢ 1 (15 ounces) chickpeas rinsed and drained, or 11⁄2 cups cooked chickpeas
• ▢ 10 cherry tomatoes sliced (or 1 medium size tomato, chopped)
• ▢ 1 small cucumber sliced thinly
• ▢ ¼ cup chopped green onions about 2¼ cup
• ▢ chopped fresh flat-leaf parsley plus more for garnish
• ▢ ¼ cup pitted and thinly sliced Kalamata olives
• ▢ 2 tablespoons lemon juice freshly squeezed
• ▢ 2 cloves of garlic minced
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ ½ teaspoon fine sea salt
• ▢ 1/3 cup Herbed Tahini Sauce sesame paste
• ▢ ¼ cup lemon juice from 1 1⁄2 to 2 lemons
• ▢ ¼ cup parsley flat leaf Italian parsley
• ▢ 2 tablespoons water plus more as needed
• ▢ ¼ teaspoon fine sea salt

Instructions

To toast the pita wedges:

• Preheat the oven to 400°F.
• Line a large rimmed baking sheet with parchment paper for easy cleanup.
• Brush both sides of the pitas with olive oil and lightly sprinkle with salt.
• Stack 1 pita evenly on top of another and use a sharp chef’s knife to slice them into 8 small wedges, like you would a pizza.
• Repeat with the remaining 2 pitas.
• Arrange the wedges evenly across the baking sheet and bake until they are lightly crisp and golden, about 10 minutes, flipping halfway.

To assemble the salad:

• In a medium bowl, combine the chickpeas, tomato, cucumber, green onions, parsley, olives, lemon juice, garlic, olive oil, and salt.
• Toss, then taste and add more salt, if necessary.
• Set aside to marinate.

To make the tahini sauce:

• In a small food processor, combine the tahini, lemon juice, herbs, water, and salt and blend until smooth, pausing to scrape down the sides as necessary. (Alternatively, you can finely chop the leafy herbs and whisk together the sauce in a liquid measuring cup.) The sauce should be nice and creamy, but drizzle easily off the back of a spoon—if not, blend in a bit more water.
• Taste and add more salt, if necessary.
• To assemble the nachos,

To assemble the nachos:

• Arrange the toasted pita wedges across a large serving plate (some overlap is fine).
• Stir the salad once more, then use a slotted serving spoon to scoop the salad onto the pita wedges, leaving the messy salad juices in the bowl.
• Generously drizzle the herbed tahini sauce over the salad, then finish off the nachos with a light sprinkle of chopped fresh parsley.
• Serve immediately.
• These nachos are best consumed soon after assembling, as they get soggy over time, but I have enjoyed leftovers from the refrigerator the next day.

Nutrition

Calories: 246kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 749mg | Potassium: 290mg | Fiber: 4g | Sugar: 2g | Vitamin A: 458IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 2mg

Course: Appetizer

Cuisine: Mediterranean

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Reprinted (with minimal changes) from LOVE REAL FOOD by Kathryne Taylor. By permission of Rodale Books.