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+ servings

Fresh Greek Nachos

This recipe for Fresh Greek Nachos is the lightest, least cheesy and most flavor-packed version ever to hit our lips.
5 from 3 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients  

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

Instructions 

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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