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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For the pita chips:
- 4 whole wheat pitas
- Extra-virgin olive oil, for brushing
For the Mediterranean salad:
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 medium tomato, finely chopped
- 1 small cucumber, finely chopped
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/4 cup pitted and thinly sliced Kalamata olives
- 2 Tablespoons lemon juice
- 1 large clove garlic, minced
- 1 Tablespoon extra-virgin olive oil
For the tahini sauce:
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1/4 cup mixed fresh leafy herbs, such as parsley, basil or cilantro
- 2 Tablespoons water, plus more as needed
Make the pita chips:
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush both sides of the pitas with olive oil and lightly sprinkle them with salt.
- Stack 1 pita evenly on top of another and slice them into 8 small wedges. Repeat with the remaining 2 pitas. Arrange the wedges evenly across the baking sheet and bake until they are lightly crisp and golden, about 10 minutes, flipping halfway.
Make the Mediterranean salad:
- In a medium bowl, combine the chickpeas, tomato, cucumber, green onions, parsley, olives, lemon juice, garlic, olive oil, and salt. Toss, then taste and season with salt. Set the salad aside to marinate.
Make the tahini sauce:
- In a small food processor or blender, combine the tahini, lemon juice, herbs, water, and a pinch of salt and blend until smooth, pausing to scrape down the sides as necessary. The sauce should be nice and creamy, but drizzle easily off the back of a spoon—if not, blend in a bit more water. Taste and add more salt, if necessary.
Assemble the nachos:
- Arrange the toasted pita wedges across a large serving plate. Stir the salad once more, then use a slotted serving spoon to scoop the salad onto the pita wedges, leaving the messy salad juices in the bowl. Generously drizzle the herbed tahini sauce over the salad, then finish off the nachos with a light sprinkle of chopped fresh parsley. Serve immediately.
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Recipe from Love Real Food (Rodale Books, 2017). Reprinted with permission from author Kathryne Taylor.