These fresh Greek nachos with herbed tahini sauce come from Kathryne Taylor's vegetarian cookbook, Love Real Food.
Preheat oven to 400 degrees F 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.