Healthy Vegetarian Greek Nachos

Preheat oven to 375°F. In a large, oven-safe heavy pot such as a Dutch oven, heat olive oil over medium-high heat.

Add onions and cook for five minutes until softened. Add garlic and sauté for 5 minutes until wilted.

Add cumin, coriander, paprika, cayenne, and salt, and cook for one minute. Add canned chickpeas and 1.5 cups broth. Bring to a boil and boil for one minute.

Cover the pot and transfer it carefully to the oven.

Bake chickpeas for 25 minutes.

Dice tomatoes, cucumbers, and onion; toss with 1 teaspoon olive oil, salt, pepper, and lemon juice to taste.

Make yogurt/tahini sauce by combining yogurt, tahini, minced garlic, salt, pepper, and lemon juice to taste; thin with 1-3 tbsp water as needed.

Cut pitas into chip-size wedges. Arrange on a baking sheet, spray with olive oil cooking spray, and sprinkle with salt.

Bake at 375°F for 10 minutes or until crispy and golden brown.

Assemble by topping pita chips with chickpea mixture, tomato mixture, and yogurt sauce.

Equipment Needed

Spice Level:

Dietary

Allergens