It’s been my goal recently to include more mediterranean style flavors into my family’s meals. Mainly because of the health reasons (high in healthy fats, vegetables, whole grains, and fresh herbs and less saturated fat, refined carbohydrates, empty calories) but also because I just love the freshness of greek style dishes. I think I’ve been pretty good at trying to reach that goal based on this Mediterranean Power Bowl, Grilled Eggplant with Fresh Tomato Salad, and My Favorite Lunch post.
Back to these Mediterranean Nachos. I made them a couple weeks ago for the first time and honestly have had them about 10 times since then. They are so easy to prepare and just so dang good! I’ve had them as an appetizer for a get together (met with rave reviews), for lunch, for a late night snack, for dinner. You name it, they fit!
I used whole wheat pita pockets for the “chips”. Just cut them into triangles and bake them in the oven until they are crispy enough to act as a vessel for all the topping goodness. Then finally come the toppings! The key is to chop everything into equal bite size pieces. Diced cucumber, tomatoes, red onion, and fresh lemon juice create a kind of mediterranean relish. Add in hummus, tzatziki (I buy the pre-made one from Trader Joes), kalamata olives and top with fresh dill! You could easily add roasted chickpeas for some protein or even chopped up chicken. The possibilities are endless!
Give ’em and whirl and let me know what you think!
Prep Time: 10 mins Cook Time: 8 mins Yields: 4 Servings
- 3 whole wheat pita’s, cut into triangles
- Olive oil
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1/2 red onion, diced
- 1 tbsp fresh lemon juice
- 1/4 cup hummus
- 1/4 cup tzatziki
- 1-2 tbsp kalamata olives, chopped
- fresh dill, chopped (for garnish)
- 1. Preheat oven to 400 degrees
- 2. Lay cut pita triangles on sheet pan in a single layer
- 3. Drizzle lightly with olive oil and bake for 6-8 minutes, until crispy
- 4. Layer baked pita chips on platter
- 5. Top with hummus, tzatziki, cucumber, tomato, and onion
- 6. Top with fresh squeezed lemon juice
- 7. Sprinkle chopped olives and dill over the top
- 8. Serve and enjoy!
Recipe courtesy of The Domestic Dietitian, developed by Brynn McDowell, RD