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Mediterranean Nachos

These Mediterranean nachos are an inventive, healthy-ish riff on the classic cheese-laden snack. They’re made with a base of pita chips that are topped with hummus, Greek yogurt, olives, feta, cucumber, tomatoes, and chickpeas. Perfect for sharing as a snack or appetizer.

A platter of Mediterranean nachos topped with yogurt, hummus, cucumbers, tomatoes, olives, feta, and chickpeas on a wooden platter

Adapted from Erin Gleeson | The Forest Feast Road Trip | Abrams, 2022

The majestic central coastline of California can at times feel Mediterranean! I love this appetizer because there is no cooking involved, making it easy to assemble on-site for a picnic.–Erin Gleeson

Mediterranean Nachos FAQs

Can Mediterranean nachos be prepared ahead of time?

If you know you need to prepare things early, we recommend that you just work with the components of the dish – dicing and chopping vegetables and herbs, draining your chickpeas, juicing your lemon – and then store your prepped items in the fridge until you’re ready. Your final assembly should be done just before serving, or your pita chips could get saturated and soggy.

What can I substitute for hummus?

For those who don’t care for or can’t eat hummus, there are several options. We love white bean dip, but variations of hummus can be made from almonds, cashews, and other nuts as well, or you can substitute steamed or roast veggies for the chickpeas in your hummus recipes. Keep in mind that each ingredient will impart its own flavor and texture.

What is the best type of feta for Mediterranean nachos?

For salads and recipes such as this, Greek feta is going to bring the most flavor and will best complement the other ingredients. Greek feta is sharp, briny, and tangy and has a fine texture, meaning all that feta-goodness can fall into place amidst its nacho counterparts.

Mediterranean Nachos

A platter of Mediterranean nachos topped with yogurt, hummus, cucumbers, tomatoes, olives, feta, and chickpeas on a wooden platter

The majestic central coastline of California can at times feel Mediterranean! I love this appetizer because there is no cooking involved, making it easy to assemble on-site for a picnic.

Erin Gleeson

Prep 20 mins

Total 20 mins

  • Scatter the pita chips on a serving platter. Use two spoons to dollop the hummus and Greek yogurt over the chips.

    If your Greek yogurt is very thick, or you want to jazz it up a little, stir in some lemon juice and fresh herbs before dolloping on the chips.

  • Scatter the olives, feta, tomato, scallions, parsley, chickpeas, and cucumber over the platter. Finish with a squeeze of lemon juice, salt, and pepper.

  • Enjoy at room temperature.

Serving: 1portionCalories: 311kcal (16%)Carbohydrates: 36g (12%)Protein: 13g (26%)Fat: 14g (22%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 16mg (5%)Sodium: 818mg (36%)Potassium: 327mg (9%)Fiber: 6g (25%)Sugar: 4g (4%)Vitamin A: 795IU (16%)Vitamin C: 13mg (16%)Calcium: 152mg (15%)Iron: 3mg (17%)

Recipe Testers’ Reviews

Originally published April 20, 2022

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

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