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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4-6

Cooking Time

30

Ingredients

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

Preparation

  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.


    About The Author

    Francesca Bonadonna

    See My Recipes

    Francesca Bonadonna, of Plantifully Based delivers a fresh and creative approach to vegan cooking in her new book, Plantiful: Over 75 Vibrant Vegan Comfort Foods. With an emphasis on comfort, quality, and taste, she draws upon her Italian American heritage to bring familiar flavors and delectable dishes to your table.

    Plantiful teaches you how to easily transform plant-based foods into hearty and nourishing meals. With an array of creamy, saucy, and crispy creations, Francesca dispels any misconceptions that vegan food lacks the pleasing flavors and textures of its non-vegan counterparts. Each recipe is made from high-quality but easily accessible ingredients, with a simple format that makes cooking both easy and fun.

    Francesca guides you each step of the way in creating satisfying meals and snacks that are perfect for sharing. Whether you are a seasoned vegan cook or are looking to expand your repertoire of plant-based meals, she has you covered with over 75 foolproof recipes, along with kitchen tricks and tips for overcoming common challenges, allowing you to find joy and inspiration on your cooking journey!

    Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.