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 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Servings 4servings
Ingredients
For the pita chips:
4whole wheat pitas
Extra-virgin olive oil, for brushing
For the Mediterranean salad:
1(15-oz.) can chickpeas, rinsed and drained
1medium tomato, finely chopped
1small cucumber, finely chopped
1/4cupchopped scallions
1/4cupchopped fresh parsley, plus more for garnish
1/4cuppitted and thinly sliced Kalamata olives
2Tablespoonslemon juice
1large clove garlic, minced
1Tablespoonextra-virgin olive oil
For the tahini sauce:
1/3cuptahini
1/4cuplemon juice
1/4cupmixed fresh leafy herbs, such as parsley, basil or cilantro
2Tablespoonswater, 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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