Go Back
–+ servings
Print
5 Quick Vegetarian Dinner Recipes

Fresh Greek Nachos with Herbed Tahini Sauce

These fresh Greek nachos with herbed tahini sauce come from Kathryne Taylor's vegetarian cookbook, Love Real Food.

Course Appetizer, Main
Cuisine Mediterranean
Keyword nachos
Servings 4

Ingredients

Toasted Pita wedges

  • 4 whole pitas
  • Olive oil , for brushing
  • Sea salt

Mediterranean Salad

  • 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

Herbed Tahini Sauce

  • 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

Instructions

To toast the pita:

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

  2. 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.

  3. Arrange pitas evenly on the baking sheet and bake for 10 minutes or until they are lightly golden on both sides, flipping halfway through.

To assemble the salad:

  1. 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.

To make the tahini sauce:

  1. 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.

To assmeble the nachos:

  1. 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.