Mediterranean Nachos
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.
Ingredients
- 7 ounce bag pita chips
- 3/4 cup store-bought or homemade hummus
- 1/2 cup unsweetened Greek yogurt, preferably full-fat (or substitute tzatziki)
- 1/3 cup pitted kalamata olives, chopped
- 2/3 cup crumbled feta
- 1 tomato, diced
- 3 scallions, chopped
- 1/2 cup chopped fresh parsley
- 8 ounces canned chickpeas, drained
- 1/2 unpeeled cucumber, cubed
- 1/4 lemon
- Sea salt and freshly ground black pepper
Instructions
- Scatter the pita chips on a serving platter. Use two spoons to dollop the hummus and Greek yogurt over the chips.
☞ TESTER TIP: 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.
Nutrition
Serving: 1portion | Calories: 311kcal | Carbohydrates: 36g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 818mg | Fiber: 6g | Sugar: 4g