Mediterranean Nachos Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
9 mins
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Total Time
19 mins
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Servings
6 Servings
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Calories
246 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Mediterranean Nachos Recipe
Description
To prepare, pita breads are brushed with olive oil, cut into wedges, and baked at 400°F until crisp and golden. Meanwhile, the topping consists of rinsed chickpeas combined with sliced cherry tomatoes, thinly sliced cucumber, chopped green onions, sliced Kalamata olives, fresh parsley, lemon juice, minced garlic, olive oil, and seasonings. This creates a fresh, textured salad with bright acidity and herbal notes.
The herbed tahini sauce is made by blending tahini with lemon juice, garlic, fresh parsley, water, and salt until smooth, adding a creamy, tangy element that complements the crunchy pita and vegetable topping. The assembled nachos layer pita chips with evenly distributed toppings and sauce for consistent flavor in each bite. Though best served fresh, leftovers may be stored in an airtight container for a short time.
This dish suits a light meal or appetizer that introduces Mediterranean flavors in a sharable format. Omission or substitution of olives is possible depending on preference.
Ingredients
For the toasted pita chips:
- 4 whole wheat pita bread 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 tomato sliced
- 1 cucumber peeled (or not peeled), sliced thinly or half of an English cucumber, Persian
- 2 talks green onions chopped
- ¼ cup black olives pitted and sliced (such as Kalamata olives)
- ¼ cup parsley chopped, fresh
- 2 tablespoons lemon juice freshly squeezed
- 1 garlic minced, clove
- 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 minced, clove
- ¼ cup parsley plus more as garnish, fresh leaves
- 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
- Olives can be omitted if not preferred without major changes to the dish.
- If no food processor is available, finely chop parsley and whisk tahini sauce ingredients vigorously by hand.
- Be sure to scatter toppings evenly over pita chips so every bite combines flavors well.
- Best enjoyed immediately but leftovers can be kept in an airtight container for one day.
- This recipe yields about 8-10 cups of nachos, serving about six people as an appetizer.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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