Nobody likes to be put in a box. Not us. Not you. Not Baby. And certainly not nachos.
That’s right. I said nachos.
Because these Fresh Greek Nachos with Herbed Tahini from Cookie + Kate’s cookbook Love Real Food (it’s gorgeous and wonderful and you should buy a copy right now for yourself and everyone you know) are making us rethink nachos altogether. And it’s awesome.
Why and how are they so different? Well, it’s not just chips that have been subbed out for pita wedges. It’s that the cheese has been replaced with this really delicious tahini sauce that will make your soul soar. That plus the herbs, olives and chickpeas, and you’ve got yourself one uniquely vegetarian and healthy twist on a dish that’ll make you wonder why it’s taken nachos so long to bust free.
Be free nachos, be free!
Serves: 4-6 servings
- Toasted Pita Wedges
- 4 whole wheat pitas (7-inch)
- Extra-virgin olive oil,
- for brushing
- Fine sea salt
- Mediterranean Salad
- 1 can (15 ounces) chickpeas, rinsed and drained or 1½ cooked chickpeas
- 1 medium tomato, finely chopped
- 1 small cucumber, finely chopped
- ¼ cup chopped green onions (about 2)
- ¼ cup chopped fresh flat-leaf parsley, plus more for garnish
- ¼ cup pitted and thinly sliced Kalamata olives
- 2 tablespoons lemon juice
- 1 large clove garlic, pressed or minced
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon fine sea salt
- Herbed Tahini Sauce
- ⅓ cup tahini
- ¼ cup lemon juice (from 1½ to 2 lemons)
- ¼ cup mixed fresh leafy herbs (I like half flat-leaf parsley and half basil or cilantro)
- 2 tablespoons water, plus more as needed
- ¼ teaspoon fine sea salt
- To toast the pita wedges: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup. Brush both sides of the pitas with olive oil and lightly sprinkle with salt. Stack 1 pita evenly on top of another and use a sharp chef’s knife to slice them into 8 small wedges, like you would a pizza. Repeat with the remaining 2 pitas. Arrange the wedges evenly across the baking sheet and bake until they are lightly crisp and golden, about 10 minutes, flipping halfway.
- To assemble the salad: In a medium bowl, combine the chickpeas, tomato, cucumber, green onions, parsley, olives, lemon juice, garlic, olive oil, and salt. Toss, then taste and add more salt, if necessary. Set aside to marinate.
- To make the tahini sauce: In a small food processor, combine the tahini, lemon juice, herbs, water, and salt and blend until smooth, pausing to scrape down the sides as necessary. (Alternatively, you can finely chop the leafy herbs and whisk together the sauce in a liquid measuring cup.) The sauce should be nice and creamy, but drizzle easily off the back of a spoon—if not, blend in a bit more water. Taste and add more salt, if necessary.
- To assemble the nachos: Arrange the toasted pita wedges across a large serving plate (some overlap is fine). Stir the salad once more, then use a slotted serving spoon to scoop the salad onto the pita wedges, leaving the messy salad juices in the bowl. Generously drizzle the herbed tahini sauce over the salad, then finish off the nachos with a light sprinkle of chopped fresh parsley. Serve immediately.
Tip: If you don’t like olives, omit them. To replace the olives’ salty punch, you might appreciate a light sprinkle of feta cheese instead.
So fun and great, right? Definitely a recipe to entertain with. And on a personal side note, I’ve met both Kathryne AND Cookie and they’re just lovely. Just lovely. And, clearly, talented AF! —Jenn
Reprinted from Love Real Food by Kathryne Taylor. By permission of Rodale Books.
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