Is your garden or farmer’s market overflowing with herbs and tomatoes? It’s time to make this quick and easy Fresh Greek Nachos with Herbed Tahini Sauce recipe! I eat it for lunch all the time but it would also be great to serve to a crowd.
My eating shifts with the seasons so it’s not surprise that I go through phases with recipes. This particular recipe was a regular on my lunch routine last summer because it was so darn easy and I could pull half of the ingredients fresh out of my garden to whip up in just a few minutes. This recipe comes from Katherine of Cookie + Kate’s cookbook, Love Real Food, and her recipes are just that. They are no-frill vegetarian recipes that are perfect when you are short on time or just looking to not over-complicate your meal. And that is the exact reason I’ve been going back to this recipe on the regular again this summer.
This recipe come from the cookbook, Love Real Food, which actually was sent to me last summer (#whoops) but I am just now getting around to posting about it. I had thought about posting something last fall when I realized I was so behind but I was so determined to share THIS particular recipe (because it’s that good!) that I waited an entire three seasons until this recipe came back in season to share. Now go make it while your garden is bursting with herbs and tomatoes!
PS OH and it’s worth noting that I did garnish with a few edible flowers – this is not part of the recipe but if you have them growing in your garden, why not?
This Fresh Greek Nachos with Herbed Tahini Sauce comes from Kathryne Taylor's vegetarian cookbook Love Real Food.
- 4 whole pitas
- Olive oil for brushing
- Sea salt
- 1 can (15 oz) chickpeas drained and rinsed
- 1 medium tomato finely chopped
- 1 small cucumber finely chopped
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1/4 cup kalamata olives pitted and thinly sliced
- 2 Tbsp lemon juice
- 1 garlic clove minced
- 1 Tbsp olive oil
- 1/2 tsp sea salt
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1/4 cup mixed fresh leafy herbs (parsley, basil, etc)
- 2 Tbsp water (plus more as needed)
- 1/4 tsp sea salt
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Brush both sides of the pita with olive oil and slightly sprinkle with salt. Stack pitas evenly on top of each other and use a sharp chef's knife to slice into 8 small pieces each. Arrange pitas evenly on the baking sheet and bake for 10 minutes or until they are lightly golden on both sides, flipping halfway through.
In a medium bowl, combine all of the salad ingredients and toss to combine. Taste and season with more salt (if needed). Set aside to marinate.
In a small food processor, combine the tahini, lemon juice, herbs, water, and salt and blend until smooth. If the sauce is not pour-able, add more water, 1 Tbsp at a time, and continue to blend until it's easy to drizzle.
Arrange the pita pieces on a large serving tray. Stir the salad once more and then spoon over pita wedges. Drizzle tahini sauce over it all and garnish with more fresh herbs. Serve right away.