My pita craze continues!
Earlier this week, I shared my favorite recipe for pita chips with you. While I love pita chips, just as they are, I wanted to do something extra with them (other than just devouring a handful every time I walk through the kitchen).
So, I decided to make these Greek-Inspired Nachos, which are a vegetarian riff on a Mark Bittman recipe. Like me, he’s an advocate for plant-based eating, and I love his practical VB6 approach to being vegan, part-time.
In true nacho style, I piled all the ingredients high. It was seriously delish. I could eat the sauce by itself and will definitely be making that as a party dip sometime in the near future.
For a kid-friendlier version, I’d probably serve it decomposed: pita chips in a big bowl, the sauce as a dip, and the veggies as a side. Cause, ya know…my kids make a mess of my whole house every single day, but they can’t handle it when their plate looks a little messy.
I used Toufayan Bakeries Garlic Pita this time around. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients, making them a great brand to choose for whatever pita recipe floats your boat. And I really liked having the garlic flavor without needing to take the extra time to mince up a garlic clove.
To make the piled-high version of these yummy nachos, here’s what you do.
Cut the pita into triangles, spread some olive oil on them and pop them in oven at 350 for about 5-10 minutes.
Meanwhile, put the yogurt, feta, lemon zest, lemon juice and mint into a food processor and blend, blend, blend.
Cut up the tomatoes and cucumbers; toss them together with the garbanzo beans.
When the pita chips are done, put them on a plate and sprinkle with a bit of salt.
Top them with the sauce.
Then load on the veggies.
If you’re a pita lover like me, be sure to check out more recipes featuring Toufayan Bakeries pita below.