Mediterranean Nachos

A great beach-house snack.
Publish date:
Mediterranean Nachos recipe

Mediterranean Nachos

Whole-grain pita chips stand in for tortilla chips in this Mediterranean twist on nachos. Topped with ripe tomatoes, garlicky chickpeas and a cilantro-tahini sauce, this shareable snack is the ultimate warm-weather finger food.

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  • Duration
  • Prep Time
  • 8Servings



1. Preheat oven to 400°F. Cut each pita in half horizontally, opening up pockets to peel apart into 2 thin pieces each. Brush bread with two-thirds of oil and sprinkle with za’atar. Place pieces on a large baking sheet and bake until crisp, stirring halfway, 8 to 10 minutes.

2. Break pita into large pieces, about the size of a large tortilla chip. Arrange pieces in an even layer on sheet. (MAKE AHEAD: Pita chips can be made up to 2 days ahead and stored in an airtight container.)

3. In a food processor, blend together ice water, one-half of lemon juice, cilantro, tahini, one-third of garlic, and salt and pepper until smooth. Set aside.

4. In a large nonstick skillet on medium, heat remaining one- third of oil. Add remaining two- thirds of garlic and sauté until fragrant, 30 seconds. Add chickpeas, remaining one-half of lemon juice, all the lemon zest and a splash of water and mash with a potato masher until chickpeas are crushed and mixture is heated, 3 minutes.

5. Spoon chickpea mixture over pita. Sprinkle tomatoes, bell pepper and cheese over chips.

6. Just before serving, bake nachos for 5 minutes, until heated through. Drizzle with tahini sauce and garnish with additional cilantro (if using).

Nutrition Information

  • Serving Size: 1/8 of recipe
  • Calories: 332
  • Carbohydrate Content: 45 g
  • Cholesterol Content: 8 mg
  • Fat Content: 14 g
  • Fiber Content: 7 g
  • Protein Content: 12 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 459 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 3 g