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Mediterranean Nachos Are the Appetizer Your Summer Needs

Sara Tane

It's pretty hard to mess up anything with chips and cheese. That's why it only makes sense to put a Mediterranean spin on a classic sheet of nachos. With layers of hummus, tzatziki, and a tomato cucumber salsa, these nachos transport you to the coast of Greece. You won't even realize that it's packed with fresh veggies and 15 grams of protein.

I am forever indebted to the individual that decided to use chips as a vessel for eating loads of cheese, salsa, guacamole, and beans. Last week, I sat in my kitchen trying to decide what to eat, and all I could think about was…nachos. Sadly, the only thing my pantry had to offer was my roommate’s bag of pita chips (which were unharmed in the making of this recipe). And that’s when the idea of using pita chips for the base of my nachos was born.

Nachos and Mediterranean food are two of the greatest culinary joys in life, so the creation of this hybrid dish was inevitable. Rather than a typical plate of nachos that's chock-full of sodium, saturated fat, and more than 700 calories per serving, these pita chips are loaded with fresh veggies and herbs, as well as protein from the chickpeas and Greek yogurt. They make a beautiful appetizer for a group, or if you want to transform them into a hearty dinner dish, throw on some chicken shawarma.

Mediterranean Nachos

Ingredients:

  • 1 (7-oz) bag whole-wheat pita chips
  • 2 diced plum tomatoes
  • 1/2 medium red onion, chopped
  • 1/2 medium cucumber, chopped
  • 2 tbsp extra virgin olive oil, plus an extra drizzle for garnish
  • 4 tbsp red wine vinegar
  • 1 (15-oz) can unsalted chickpeas (plus some of the draining liquid for texture)
  • 3 tbsp tahini
  • 2 tbsp lemon juice, plus additional slices for garnish
  • 2 cloves garlic
  • 1/4 tsp kosher salt
  • 1/2 cup 2% low-fat Greek yogurt
  • 1 tbsp chopped dill
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped mint
  • 1/2 cup feta cheese
  • 1/2 cup part-skim shredded mozzarella cheese
  • 1/3 cup black olives, canned, pitted, chopped

Directions:

  1. Set oven to 375°F. Line baking sheet with parchment paper.
  2. Make tomato cucumber “salsa” by mixing tomato, cucumber, onion, 1 tbsp extra virgin olive oil, and 2 tbsp red wine vinegar. Let sit in the fridge at least 30 min.
  3. Make hummus. Combine chickpeas, tahini, 1 tbsp lemon juice, garlic cloves, and salt in food processor. Use drained liquid from chickpeas as needed to thin out hummus. The hummus should be thin enough you can drizzle over nachos.
  4. Make yogurt sauce. Combine yogurt, 1 tbsp lemon juice, dill, parsley, mint, 2 tbsp red wine vinegar, and 1 tbsp extra virgin olive oil.
  5. Arrange pita chips on baking sheet lined with parchment paper.
  6. Sprinkle feta and mozzarella cheese on top of chips. Bake in oven for 5-7 minutes or until cheese is slightly melted.
  7. Top nachos with hummus, yogurt sauce and tomato cucumber salsa by the spoonful. Sprinkle with olives, lemon slices, and a drizzle of extra virgin olive oil.

Serves 6
CALORIES 419; FAT 22.g (sat 5.0g, mono 5.6g, poly 2.4g); PROTEIN 15g; CARB 42g; FIBER 6g; SUGARS 6g; CHOL 19mg; IRON 2mg; SODIUM 624mg; CALC 195mg