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Greek Nachos with Cilantro Sauce

Greek Nachos with Cilantro Drizzle | A Couple Cooks
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Topped with fresh veggies and creamy cilantro sauce, these Greek nachos are zesty and wholesome. Unique to many Mediterranean recipes, they’re also vegan.

Ingredients

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  • 1 recipe Homemade Pita Chips (with za’atar seasoning optional)
  • 1/2 English cucumber
  • 1 cup quartered grape tomatoes
  • 1/2 cup diced Kalamata olives
  • 15-ounce can navy beans
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt, plus more for sprinkling
  • Black pepper
  • Creamy Cilantro Sauce, to serve

Instructions

  1. Start soaking the cashews for the Creamy Cilantro Sauce (or soak the cashews in advance or overnight).
  2. Make the homemade pita chips.
  3. Dice the cucumber and quarter the tomatoes; sprinkle both lightly with kosher salt. Chop the olives. Drain and rinse the beans; in a small bowl, mix the beans with the olive oil, kosher salt, and a few grinds of fresh ground black pepper.
  4. Make the Creamy Cilantro Sauce.
  5. To serve, place the pita chips on a plate. Top with veggies and beans, and drizzle with cilantro sauce and additional olive oil (if desired). Sprinkle with torn cilantro and serve.

Notes

Inspired by Zestful Kitchen; drizzle adapted from Mexican Nachos from One Part Plant

Find it online: https://www.acouplecooks.com/greek-nachos-with-cilantro-drizzle/