Here, Greek flavors and ingredients are used to create a fun twist on classic nachos. These cold nachos are topped with a homemade vegan tzatziki and some fresh vegetables and pack a ton of flavor.

Greek Nachos [Vegan]

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Cooking Time



For the Vegan Tzatziki:

  • 1 cucumber, preferably English (about 8 ounces/225g)
  • 1 (16-ounce/454g) block silken tofu
  • 4 cloves garlic, minced
  • Juice of ½ lemon
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon red wine vinegar
  • ½ teaspoon salt
  • Fronds from 4 sprigs fresh dill, chopped

For the Nachos: 

  • 1 (7 1/3-ounce/207g) bag pita chips
  • 1 (2 1/4-ounce/64g) can sliced black olives
  • 1/2 cup (100g) canned chickpeas, drained and rinsed
  • 1/2 red onion (about 4 ounces/ 115g), diced

For Garnish

  • Leaves from 3 sprigs fresh parsley, roughly chopped
  • Fronds from 2 sprigs fresh dill, roughly chopped
  • 1 or 2 lemon slices
  • Coarse sea salt
  • Ground black pepper


  1. Cut the cucumber in half. Using a food processor or box grater, grate one half of the cucumber. Wrap the grated cucumber in a clean kitchen towel and squeeze out the excess water. Place in a medium-sized bowl.
  2. Prepare the tzatziki: Place the tofu, garlic, lemon juice, vinegars, and salt in a blender. Blend until smooth and liquefied. Pour the blended mixture into the bowl with the grated cucumber and add the dill. Mix with a spoon until well combined. Place in the refrigerator to thicken for 20 minutes or overnight.
  3. Dice the remaining half of the cucumber.
  4. Assemble the nachos: Place the pita chips on a large plate or a serving dish. Arrange the black olives, chickpeas, diced cucumber, and red onion on top. You can either place the toppings in neat sections or scatter them over the chips.
  5. Drizzle half of the tzatziki over the nachos and use the remainder for dipping. Garnish the nachos with the parsley, dill, lemon slice(s), salt, and pepper.


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