Beans & Nuts

Mediterranean Nachos

A great beach-house snack.

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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Servings
8
Prep Time
15 min
Duration
30 min

Ingredients

  • 4 9-inch whole-wheat pitas (TIP: Look for Lebanese-style pita, which is typically thinner than other varieties.)
  • 3 tbsp extra-virgin olive oil, divided (TRY: California Olive Ranch Reserve Miller’s Blend Extra Virgin Olive Oil)
  • 4 tsp za’atar (TRY: Frontier Co-op Za’atar Seasoning)
  • ¼ cup ice cold water
  • 1 lemon, zested and juiced, divided
  • ½ cup loosely packed cilantro + additional for garnish
  • ¼ cup tahini
  • 3 cloves garlic, finely chopped, divided
  • ¼ tsp each sea salt and ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 1 15-oz can unsalted chickpeas, rinsed and drained
  • 1 cup quartered cherry tomatoes
  • ½ yellow bell pepper, diced
  • ½ cup crumbled full-fat feta cheese

Preparation

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