Mediterranean Nachos Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
19 mins
-
Servings
6 Servings
-
Calories
246 kcal
-
Course
Appetizer
-
Cuisine
Mediterranean
Mediterranean Nachos Recipe
Report
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.
Share:
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
Add to Shopping List
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
- Not a fan of olives? You can omit them.
- You can make the tahini sauce by hand by finely chopping the parsley and vigorously whisking it until smooth.
- Make sure the toppings are scattered throughout the entire layer of pita chips. This way, each bite is just as delicious as the last.
- While the nachos are best enjoyed the moment they are made, leftovers can be stored in an airtight container for an additional day.
- 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 Information
Show Details
Calories
246kcal
(12%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
749mg
(31%)
Potassium
290mg
(8%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
458IU
(9%)
Vitamin C
19mg
(21%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 749mg | 31% |
| Potassium | 290mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 19mg | 21% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Pita Bread
Mediterranean, Fusion
5.0
(9 reviews)
