From Kathryne Taylor's vibrant debut cookbook Love Real Food, a recipe for inspired vegan Greek-style pita nachos with creamy herbed tahini dressing.
- 4 whole wheat pitas (7-inch)
- extra virgin olive oil , for brushing
- sea salt
- 1 can (15 ounces) chickpeas, rinsed and drained or 1 1/2 cups cooked chickpeas (I omitted these because I'm allergic)
- 1 medium tomato , finely chopped (I used cherry tomatoes)
- 1 small cucumber , finely chopped
- 1/4 cup chopped green onions (about 2)
- 1/4 cup chopped fresh flat-leaf parsley , plus more for garnish
- 1/4 cup pitted and thinly sliced Kalamata olives
- 2 tablespoons lemon juice
- 1 large clove garlic , pressed or minced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/3 cup tahini
- 1/4 cup lemon juice (from 1 1/2 to 2 lemons)
- 1/4 cup mixed fresh leafy herbs ( I like half flat-leaf parsley and half basil or cilantro)
- 2 tablespoons water , plus more as needed
- 1/4 teaspoon sea salt
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Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper for easy cleanup. Brush both sides of the pitas with olive oil and lightly sprinkle with sea salt. Stack one pita on top of another and use a sharp chef's knife to slice them into 8 small wedges, like you would a pizza. Repeat with remaining 2 pitas. Arrange wedges enenly across baking sheet and bake until lightly crisp and golden, about 10 minutes, flipping halfway through.
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In a medium bowl, combine the chickpeas, tomato, cucumber, green onions, parsley, olives, lemon juice, garlic, olive oil, and sea salt. Toss, then taste and add more salt if necessary. Set aside to marinate.
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In a small food processor, combine tahini, lemon juice, herbs, water, and salt and blend until smooth, pausing to scrape down sides as necessary. (Alternatively, you can finely chop the herbs and whisk together the sauce in a measuring cup.) The sauce should be nice and creamy, but drizzle easily off the back of a spoon – if not, blend in a bit more water. Taste and add more salt, if necessary.
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To assemble nachos, arrange toasted pita wedges across a large serving plate (some overlap is fine). Stir salad once more, then use a slotted serving spoon to scoop the salad onto the pita wedges, leaving the messy salad juices in the bowl. Generously drizzle herbed tahini sauce over salad. Top nachos with a sprinkle of parsley. Serve immediately.
Adapted with permission from Love Real Food: More than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body by Kathryne Taylor.