It’s really difficult to mess up anything with chips and cheddar. That is the reason to put a Mediterranean taste on nachos. With layers of hummus, tzatziki, and a tomato cucumber salsa, these nachos transport you to the coast of Mediterranean. You won’t understand that it’s stuffed with fresh veggies and 15 grams of protein.
Nachos and Mediterranean sustenance are two of the best culinary delights in life, so the production of this mixture dish was unavoidable. Instead of a regular plate of nachos that is stuffed with sodium, soaked fat, and more than 700 calories for every serving, these pita chips are stacked with crisp veggies and herbs, and additionally protein from the chickpeas and Greek yogurt. They make a lovely hors d’oeuvre for a gathering, or on the off chance that you need to change them into a healthy supper dinner dish, add some chicken shawarma.
Mediterranean Nachos Recipe
What You Need:
- whole-wheat pita chips -1 (7-oz) bag
- 2 diced plum tomatoes
- medium red onion, chopped – 1/2
- 1/2 medium cucumber, chopped
- 2 tbsp extra virgin olive oil, plus an extra drizzle for garnish
- red wine vinegar – 4 tbsp
- 1 (15-oz) can unsalted chickpeas (plus some of the draining liquid for texture)
- tahini – 3 tbsp
- lemon juice, plus additional slices for garnish – 2 tbsp
- garlic – 2 cloves
- kosher salt – 1/4 tsp
- 1/2 cup 2% low-fat Greek yogurt
- dill chopped – 1 tbsp
- chopped parsley – 1 Tbsp
- mint chopped – 1 Tbsp
- feta cheese – 1/2 cup
- part-skim shredded mozzarella cheese – 1/2 cup
- black olives, canned, pitted, chopped – 1/3 cup
How to prepare:
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
Nutritional Facts:
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
Original article and pictures take wp.me site
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