Nachos? Weeks before the official start of summer? What are we doing here, Kelly?

I know, I know. Because nothing says “this bod’s ready for the beach” quite like a big ol’ platter of cheese, meat and beans atop fried tortillas (but if that’s your thing, we’ve got you covered!). So let’s straighten things out right off the bat: This recipe for Greek nachos is the lightest, least cheesiest and most flavor-packed version ever to hit our lips.

And we’ve got my talented friend Kathryne from Cookie + Kate to thank for dreaming up this all-star appetizer or snack as one of the 100+ feel-good vegetarian recipes in her brand-new cookbook, Love Real Food (Rodale Books, 2017).

If that cover doesn’t sum up all the healthy, light, vegetarian (and vegan and gluten-free and dairy-free!) goodness that lies inside, then let me go ahead and spill the beans chickpeas right here and now. If fresh, fabulous and wholesome homemade food is your goal, Love Real Food is going to get you there.

Kathryne and I first met several years ago at a blogging conference, and I was immediately impressed not only by her tech savvy but by her realistic approach to healthy eating. One quick glance at her blog (and her adorable sidekick, Cookie) and you’ll understand when, why and how she has become such a trusted voice in this space. So it came as absolutely zero surprise that her debut cookbook relayed that same vibrancy.

Take these Greek nachos, for example. Gone is the heaviness of traditional cheddar cheese, but in its place is an equally as creamy herbed tahini dressing. It keeps the crispy pita chips company and your taste buds satisfied. And then there’s the refreshing Mediterranean salad that will run circles around the usual leafy suspects found atop nachos (hello, shredded iceberg lettuce!).

Because I am still a meat-and-potatoes gal, I couldn’t resist a little sprinkling of feta cheese for a touch of tang and richness. And does it ever pair well with the garlicky undertones of the salad. A few cracks of black pepper and we are in business. All those nachos. Zero nacho hangover.

So grab the store-bought pita chips to save even turning on the oven and get snacking on Fresh Greek Nachos while you check out Kathryne’s beautiful new cookbook loaded with vegetarian favorites like Soba Spring Rolls and Sun-Dried Tomato Fettuccine, plus plenty of cocktails and sweet treats to satisfy you all summer long.

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