Mediterranean Nachos

This light, refreshing, and colorful dish will look appealing to the pickiest veggie eater! Regular nachos are normally carb-heavy and doused in cheese, but this recipe incorporates the components of the Mediterranean diet: lots of fresh veggies, herbs, whole grains, and healthy fats. This can be eaten as a light lunch, or even doubled or tripled to serve as an appetizer to a group.

Makes 1 serving
Serving Size: 1 serving
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients for Mediterranean nachos

• 9 whole-grain pita chips
• 1 carrot
• ½ cucumber
• 2 tbsp of diced black or green olives
• ½ Roma tomato, or about 5 cherry tomatoes
• 2 tbsp feta cheese*
• 2 tbsp hummus
• Optional toppings: olive oil, vinegar, salt, pepper, bell pepper, fresh chopped herbs like mint, basil, parsley

*If you are dairy-free like me, Follow Your Heart and Violife have great options for dairy-free feta.

Directions for Mediterranean nachos

1. Choose a serving plate or board for the nachos.
2. Cut carrot in coin shapes.
3. Option to peel the cucumber or take off some of the skin. Slice cucumber into coin shapes.
4. Arrange cucumber and carrot slices on a serving plate or board. Distribute pita within the mix of veggies.
5. Chop up a half of a tomato, or if using cherry tomatoes, cut in half. Add on top of veggies and pita chips.
6. Add black olives and feta on top. To add hummus to the plate, I distributed a tablespoon over the nachos and then spooned another tablespoon on the side of the plate or board.
7. Now you have the option to add some extras to the Mediterranean Nachos. You can drizzle on some olive oil and balsamic vinegar, or chop up fresh herbs like basil, mint, and parsley.
8. Enjoy!