Healthy Vegetarian Greek Nachos
Crispy homemade pita chips topped with creamy, warm, baked chickpeas, a homemade cucumber-tomato relish, and a drizzle of lemony tahini yogurt sauce makes this an absolutely satisfying but still light and delicious supper.
Servings: 8 servings
Calories: 353kcal
Ingredients
Chickpeas
- 60 ounces cooked chickpeas 4 cans
- 1 tablespoon extra virgin olive oil
- 2 yellow onions quartered and thinly sliced
- 8 cloves of garlic peeled and minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- ½ teaspoons cayenne pepper
- 1½ teaspoons salt
- 1½ cups vegetable broth
Fixings
- 3 tomatoes diced
- 6 mini english cucumbers or 1 large english cucumber diced
- 1 small red onion diced
- lemon juice to taste
- salt/pepper to taste
- 1 cup Whole milk organic yogurt or low-fat
- ¼ cup tahini
- Fresh whole wheat pitas cut into chip-size pieces
- olive oil cooking spray
- 1 clove garlic minced
Instructions
- First, heat oven to 375°F. In a large, oven-safe heavy pot such as a Dutch oven, heat olive oil in the bottom of the pan over medium-high heat.
- Add onions and cook for five minutes, until they begin to soften. Add garlic and saute for 5 minutes, until everything is wilted.
- Add cumin, coriander, paprika, cayenne and salt, and cook for one minute. Add canned chickpeas and 1.5 cups broth. Bring mixture to a boil and boil for one full minute. P
- Place a lid on the pot and transfer it carefully to the oven.
- Bake chickpeas for 25 minutes.
- Dice your tomatoes, cucumbers, and onion and toss with 1 teaspoon olive oil, salt, pepper and lemon juice to taste.
- Make your yogurt / tahini sauce by combining 1 cup yogurt, ¼ cup tahini, 1 clove garlic, salt, pepper and lemon juice to taste — thin out the sauce with 1-3 tbsp water as neededn.
- Meanwhile, bake your pita chips: Cut the pitas into chip-size wedges. Arrange on a large baking sheet and spray with olive oil cooking spray, sprinkle with salt.
- Bake at 375 degrees for 10 minutes or until crispy and golden brown.
- Assemble! Top the pita chips (use pita chips made from ½ of a whole wheat pita) with 1/8 of the chickpea mixture, ½ to 1 cup of the tomato mixture and a few tablespoons of the yogurt sauce.
Notes
Top Tips for Making Greek Nachos
- Store the leftovers in an airtight container in the refrigerator for up to four days. I recommend storing all the components in separate containers so the nachos don't get soggy.
- Instead of fresh pita bread to make your own chips (which we highly recommend for a healthier alternative!), you can use store-bought pita chips instead.
- In place of a Dutch oven, you can make the chickpea mixture in a pan on the stove and then transfer to a casserole dish to bake in the oven.
- One large cucumber will work in place of six English cucumbers.
- More water can be added to the tahini sauce as needed.
Nutrition
Calories: 353kcal | Carbohydrates: 58g | Protein: 14.1g | Fat: 8.4g | Saturated Fat: 1.5g | Sodium: 164.8mg | Fiber: 10.6g | Sugar: 2.7g