This Mediterranean Nachos recipe is a 20-minute vegan appetizer made by layering toasted pita chips with a quick tomato chickpea salad. Drizzled with homemade herbed tahini dressing, this is an easy recipe that is not only delicious but also visually impressive.
0 To make the pita chips, preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
1 Brush both sides of the pita bread lightly with olive oil. Stack them on top of each other and cut them into 8 small wedges. If it is hard to cut them at the same time, you can do it in two batches.
2 Spread the pita wedges in an even layer on the prepared sheet pan and sprinkle them with salt. Bake for 9-10 minutes, flipping halfway through. You want them to be crispy, but they burn quickly, so keep a close eye on them as they bake. Remove them from the oven and set aside to cool for a few minutes.
3 Meanwhile, prepare the topping. In a medium bowl, combine chickpeas, tomatoes, cucumber, green onions, olives, parsley, lemon juice, garlic, olive oil, salt, and pepper. Stir to combine and set aside.
4 To make the herbed tahini sauce, place the tahini, lemon juice, garlic, parsley, water, and salt in the bowl of a food processor fitted with the blade attachment. Blend* until smooth. It should have a creamy consistency, so if needed, add more water in one-tablespoon increments.
5 To assemble: Spread the toasted pita chips on a large plate in an even layer. Using a slotted spoon, scoop the tomato and cucumber mixture over the pita bread. Drizzle it with the tahini sauce.
6 Garnish with more parsley, if desired. Serve.
