These flavorful nachos combine crunchy pita and taro root chips and the components of a Greek salad, all topped off with creamy pine nut & tahini sauce! A perfect snack, appetizer, or lunch that is vegan, gluten-free optional, and ready in a flash!
Ingredients
3 oz pita chips
3 oz taro chips (or 6 oz and no pita chips if GF)
½ cup chickpeas, rinsed and drained
½ cup grape tomatoes, sliced
¼ cup cucumber, sliced or diced
1 tbsp diced red onion
1 tsp white vinegar
5-7 kalamata olives
5-7 green olives
2 tsp dill
¼ cup pine nuts
2 heaping tbsp tahini
a pinch of parsley
juice of half a lemon
salt and pepper to taste
Instructions
Spread pita and/or taro chips in a dish.
In a separate bowl, combine chickpeas, tomatoes, cucumber, red onion, vinegar, pepper, and a squeeze of lemon. Toss and set aside.
Combine olives, more lemon, dill, and salt. Toss until evenly coated and then slice the olives.
In a food processor, process pine nuts until you have a fine meal. Add tahini and blend until homogenous.
To assemble, layer chickpea mixture over chips, top with olives, and pour dressing over top.
Sprinkle with parsley and serve.
Recipe by Whisk & Shout at https://whiskandshout.com/mediterranean-nachos-with-pignoli-tahini-sauce-vegan-gf-optional/