Mediterranean Nachos Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted pita chips layered with a quick tomato-chickpea salad and drizzled with herbed tahini dressing. Light, colorful, and satisfying, this Mediterranean twist on nachos is both vegan-friendly and visually striking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 whole wheat pitas (7-inch)
- 2 tablespoons olive oil
- ½ teaspoon Kosher salt
- 1 can chickpeas (drained and rinsed (15-ounce can))
- 1 cup cherry tomatoes (sliced)
- 1 Persian cucumber (peeled (or not peeled), sliced thinly or half of an English cucumber)
- 2 stalks green onions (chopped)
- ¼ cup black olives (pitted and sliced (such as Kalamata olives))
- ¼ cup fresh parsley (chopped)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 garlic clove (minced)
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- ⅓ cup tahini (shaken well)
- ¼ cup lemon juice
- ¼ cup fresh parsley leaves (plus more as garnish)
- 2 tablespoons water (plus more as needed)
- ¼ teaspoon Kosher salt
At a glance
PER SERVING · TIME 19M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 9m
- Sodium
- 787mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 331mg
- Calcium
- 87mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.