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5.0 from 15 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
19 mins
Servings: 6 Servings
Calories: 246 kcal
Course: Appetizer
Cuisine: Mediterranean

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 talks 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

    Cup of Yum
  1. To make the pita chips, preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.