You can still have nachos without the dairy.
Just sayin’!
And why not make them Greek, while you’re at it.
Or Mediterranean…
I really don’t know the correct terminology but you get the gist.
The key to making these bad boys both tasty + healthy is to utilize creamy hummus and lots of flavorful veggies!
And some vegan feta, because what are nachos without some sort of cheeze.
All you have to do is warm your fave pita chips, then load them up with magical plant-based feta, several generous dollops of hummus, fresh baby spinach, sauteed zucchini, colorful bell pepper, dried oregano, crushed red pepper flakes for some heat, artichoke hearts, plump sun-dried tomatoes, pleasantly salty Kalamata olives, juicy cherry tomatoes, fragrant basil, plus a squeeze of zesty lemon and nutty sprouted seeds.
Satisfying and oh so tasty!
P.S. The ingredient amounts don’t have to be exact here, just do what looks and tastes good to you!
P.P.S. I tried out Stacy’s multigrain pita chips (therefore the extra brownness—promise they’re not burnt ha) but the regular variety are SO much better. Sometimes the extra health just ain’t worth it folks. (Use your fave gluten-free chips to make this a gf snackaroo.)
P.P.P.S. To keep these light and healthy I used about 2 tablespoons of the feta. You can certainly add more but it was just enough for me. Oh and I added it to the top for the photos but if you sprinkle that delightful faux cheese right over the hot chips it will become even creamier. Yummm.
Vegan Greek Nachos
Ingredients
- 2 cups/handfuls pita chips (I used Stacy's multigrain)
- 1 teaspoon extra virgin olive oil
- 3/4 cup small dice zucchini
- 1/3 cup small dice bell pepper (red, orange or yellow)
- 1/4 teaspoon dried oregano
- Crushed red pepper flakes, to taste
- 1/2 cup roughly chopped artichoke hearts (canned in water, excess water squeezed out)
- 3 tablespoons roughly chopped sun-dried tomato (soaked in hot water if dried, excess water squeezed out)
- 2 tablespoons Kalamata olives
- 1/3 cup sliced cherry tomatoes
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
- 2 tablespoons vegan feta (I use Violife), or to taste
- 1/3 cup hummus
- 2 handfuls fresh baby spinach
- 1 tablespoon roughly chopped fresh basil
- Fresh lemon juice (optional), for topping
- 1 tablespoon sprouted seeds (optional), for topping
Instructions
- Heat oven to 425. Bake the pita chips on a rimmed metal baking sheet until warm, about 3 minutes.
- Meanwhile, heat the olive oil in a medium-large nonstick skillet over medium heat.
- Add the zucchini and cook until almost tender, stirring occasionally.
- Add the bell pepper, oregano, and red pepper flakes, then cook for one minute.
- Reduce the heat to medium-low, then stir in the artichoke hearts, sun-dried tomato, and Kalamata olives. Cook for another minute, or until hot.
- Remove from heat, then stir in the tomatoes. Season with salt and pepper to taste.
- Sprinkle the feta over the warm chips, followed by the hummus, spinach, and zucchini mixture.
- Top with the basil, lemon juice, and seeds, if using.