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.
Servings: 6 Servings
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
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