You know those cravings when you want to munch on something extra delicious? Well, say hello to Mediterranean nachos. They’re the perfect combination of fresh ingredients and crispy pita chips, and they’ll keep you coming back for more.
Ingredients You’ll Need
Mediterranean-style nachos require a mix of fresh produce and pantry staples. While the topping has a medley of fresh vegetables, you can simplify it even more with Greek Cucumber Salad. But to make it as I did here, we will need:
For The Pita Chips:
- Pita: I used whole wheat pita, but you can use regular pita if that is all that’s available at the grocery store. If you are short on time, store-bought baked pita chips can be used in a pinch.
- Olive Oil: Use extra virgin olive oil for the most fruity flavor.
- Kosher Salt
For The Topping:
- Chickpeas: Chickpeas (or garbanzo beans) give it that Mediterranean style, but you can also use white cannellini beans or navy beans.
- Tomatoes: Small and juicy cherry tomatoes provide both acidity and sweetness. Grape tomatoes, Roma tomatoes, or heirloom tomatoes all work too.
- Cucumbers: I love small, thin-skinned Persian cucumbers, which you don’t need to peel. If you are using regular cucumbers or English cucumbers, be sure to peel and remove the watery seeds.
- Green Onions: Mild scallions give it a savory bite. Red onion is another good option.
- Olives: Greek Kalamata olives provide a delicious briny bite. Black olives or green olives will also work, or a mix of all three for a more complex flavor. Not a fan of olives? Omit them altogether.
- Lemon Juice: Freshly squeezed lemon juice offers the best citrus flavor. We will need it for the topping and the tahini sauce.
- Garlic: Garlic gives the salad an extra bite. Use one fresh garlic clove for the best flavor.
- Seasonings: Kosher salt and black pepper are all we need, just make sure to season the pita chips, salad topping, and tahini sauce and taste as you go.
For The Herbed Tahini Sauce:
- Fresh Herbs: Fresh parsley keeps it simple, but you can amp up the flavor even more with fresh dill, fresh basil, or fresh mint. Don’t have any fresh herbs on hand? Make this Lemon Tahini Sauce instead.
- Tahini: Look for a runny tahini, and make sure to mix it well before using.
- Fresh Garlic
- Water: Water helps thin out the tahini dressing to the right consistency. Start with 2 tablespoons, then add more water, one tablespoon at a time, until a dressing-like consistency is reached.
Optional Add-Ins
For a few twists and different variations, add one, two, or all of the following:
- Cheese: Crumbled feta cheese, or my favorite, CAVA’s Feta Dip recipe, would be a delicious addition to add salty, tangy creaminess.
- Hummus: Add even more protein and fiber with dollops of Homemade Mediterranean Hummus.
- Yogurt: Want to add some yogurt? Swap out the tahini sauce for Yogurt Tahini Sauce. A few dollops of Tzatziki wouldn’t hurt either.
How to Make Mediterranean Nachos?
If you think that you can not make nachos without cheese, think again! Here are the step-by-step instructions and photos to make this Greek nachos recipe:
- Prep: Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- Prepare pita: Brush both sides of the pita bread lightly with olive oil. Stack them on top of each other and cut them into 8 triangles. If it is hard to cut it, you can do it in two batches.
- Bake pita chips: Spread the pita wedges into one single layer on the prepared sheet pan. Season with salt. Bake for 9-10 minutes, flipping halfway through. Remove from the oven and set aside while you prepare the topping.
- Make the topping: In a medium bowl, combine chickpeas, tomatoes, cucumber, green onions, olives, parsley, lemon juice, garlic, olive oil, salt, and pepper. Stir to combine.
- Make the tahini sauce: In the bowl of a food processor with the blade attachment, add the tahini, lemon juice, garlic, parsley, water, and salt. Process until smooth and creamy. If the sauce is too thick, add water, one tablespoon at a time.
- Assemble nachos: Spread the toasted pita chips on a large platter. With a slotted spoon, scoop the tomato and cucumber mixture over the pita bread. Drizzle it with the tahini sauce. Garnish with more parsley, if desired. Enjoy!
FAQs
Can Mediterranean nachos be prepared ahead of time?
If you want to get ahead, components of the nachos can be prepared and stored separately. Dice the vegetables and make the tahini sauce up to 3 days in advance. Store all components separately. I recommend baking the pita chips right before assembling the nachos.
How do you layer nachos so they don’t get soggy?
Start with a base of thick pita chips and layer evenly so that the toppings and sauce are evenly distributed. Also, use a slotted spoon for the salad topping, as we don’t want the extra juices.
Similar Appetizer / Party Food You Might Like:
- Muhammara Recipe
- Red Pepper Walnut Dip
- Carrot Hummus Dip
- Chicken Nachos
- Need more inspiration? Check out all our Appetizers
Reprinted (with minimal changes) from the Love Real Food by Kathryne Taylor, Vegan Nachos Recipe by permission of Rodale Books.
Mediterranean Nachos Recipe
This Mediterranean Nachos recipe is a 20-minute vegan appetizer made by layering toasted pita chips with a quick tomato chickpea salad. Drizzled with homemade herbed tahini dressing, this is an easy recipe that is not only delicious but also visually impressive.
Ingredients
For the toasted pita chips:
- 4 whole wheat pitas, 7-inch
- 2 tablespoons olive oil
- ½ teaspoon Kosher salt
For The Toppings:
- 1 can chickpeas, drained and rinsed (15-ounce can)
- 1 cup cherry tomatoes, sliced
- 1 Persian cucumber, peeled (or not peeled), sliced thinly or half of an English cucumber
- 2 stalks green onions, chopped
- ¼ cup black olives, pitted and sliced (such as Kalamata olives)
- ¼ cup fresh parsley, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1 tablespoon olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
For The Herbed Tahini Sauce:
- ⅓ cup tahini, shaken well
- ¼ cup lemon juice
- 1 garlic clove, minced
- ¼ cup fresh parsley leaves, plus more as garnish
- 2 tablespoons water, plus more as needed
- ¼ teaspoon Kosher salt
Instructions
- To make the pita chips, preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
- Brush both sides of the pita bread lightly with olive oil. Stack them on top of each other and cut them into 8 small wedges. If it is hard to cut them at the same time, you can do it in two batches.
- Spread the pita wedges in an even layer on the prepared sheet pan and sprinkle them with salt. Bake for 9-10 minutes, flipping halfway through. You want them to be crispy, but they burn quickly, so keep a close eye on them as they bake. Remove them from the oven and set aside to cool for a few minutes.
- Meanwhile, prepare the topping. In a medium bowl, combine chickpeas, tomatoes, cucumber, green onions, olives, parsley, lemon juice, garlic, olive oil, salt, and pepper. Stir to combine and set aside.
- To make the herbed tahini sauce, place the tahini, lemon juice, garlic, parsley, water, and salt in the bowl of a food processor fitted with the blade attachment. Blend* until smooth. It should have a creamy consistency, so if needed, add more water in one-tablespoon increments.
- To assemble: Spread the toasted pita chips on a large plate in an even layer. Using a slotted spoon, scoop the tomato and cucumber mixture over the pita bread. Drizzle it with the tahini sauce.
- Garnish with more parsley, if desired. Serve.
Notes
- Yields: This recipe makes about 8-10 (loose) cups of nachos which is ideal for serving 6 people in appetizer portions. The nutritional values below are per serving.
- Not a fan of olives? You can omit them.
- No food processor?* You can make the tahini sauce by hand by finely chopping the parsley and vigorously whisking it until smooth.
- Evenly distribute all the toppings: Make sure the toppings are scattered throughout the entire layer of pita chips. This way, each bite is just as delicious as the last.
- Storage: While the nachos are best enjoyed the moment they are made, leftovers can be stored in an airtight container for an additional 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!
So glad I tried these! Seriously so delicious!
So happy to hear that you liked it Sommer. Thanks for making it. Cheers!
This is absolutely amazing! Really perfect for entertaining!
Exactly. So glad to hear you enjoyed it Toni. Thanks for stopping by.
I loved this light and healthy alternative!
It is a favorite in our house as well. Thanks Maddie.
Oh, my gosh, I loved this veganized nacho recipe!! Such a delicious change of pace!!
Yeah, it is lighter and just as delicious. Plus, everyone loves it 🙂
Have made this salad three times and can confirm that it is ‘foolproof’ recipe. Absolutely delicious and the dressing is luscious. Thank you for sharing this healthy option recipe.
Awww this is very good news. Thanks for letting me know and leaving a comment. I really appreciate it Shalini. Cheers!
Made this for a potluck party and it was a hit. That green sauce is to die for. SO GOOD! Thanks for sharing.
YAY! Great to hear. Thanks for letting me know Daniele.