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]
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
- 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
- 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.
- 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.
- Dice the remaining half of the cucumber.
- 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.
- 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.