Mediterranean Nachos Are the Appetizer Your Summer Needs
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
Set oven to 375°F. Line baking sheet with parchment paper.
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.
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.
Make yogurt sauce. Combine yogurt, 1 tbsp lemon juice, dill, parsley, mint, 2 tbsp red wine vinegar, and 1 tbsp extra virgin olive oil.
Arrange pita chips on baking sheet lined with parchment paper.
Sprinkle feta and mozzarella cheese on top of chips. Bake in oven for 5-7 minutes or until cheese is slightly melted.
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.
Nutrition
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