Vegan Mediterranean Nachos with Homemade GF Pita Chips

Vegan mediterranean nachos made with creamy hummus and herby gluten-free pita chips.

These are not your average nachos. Tex-mex vegan nachos have a special place in my heart (especially these sheet pan nachos), but these greek-inspired nachos are absolutely tantalizing and perfect for summer.

Bursting with flavor and textures from fresh ingredients like bright heirloom tomatoes, salty Kalamata olives, lemony kale, and bold red onion. Diced and loaded on to crisp GF pita chips paired with a simple yet creamy homemade hummus. It's A LOT of goodness on one plate.

Let's dig in.

Jump to:

• Ingredients for vegan mediterranean nachos
• How to make homemade GF pita chips
• Substitutions and variations
• Storing nachos
• 📋 Recipe
• 💬 Feedback

Ingredients for vegan mediterranean nachos

Fresh ingredients are the key to making the most delicious nachos. Here is what we you need:

• Homemade hummus (sub hummus of choice)
• Gluten-free pita chips (almond flour wraps, avocado oil, basil, oregano, garlic, and salt)
• Cucumber
• Red onion
• Kale (with avocado oil, lemon juice and sea salt)
• Feta cheese
• Kalamata olives

How to make homemade GF pita chips

Pita bread (and chips) are made with conventional wheat flour, yeast, and water. They can be made gluten-free with using GF flour alternatives, but I went for a quick and easy option. Instead of making a homemade batter, we are going to take store-bought almond flour tortillas and cut them into triangles and toss them with herbs.

Top tip for making pita chips: After tossing them with the oil and spices, be sure to spread them out evenly so they are not stacked on top of each other. This helps them get golden and crisp while baking!

Store-bought almond flour tortilla brands and where to find them:

• Whole Foods (365 brand), find in the produce section typically with the salsas and hummus.
• Siete Foods (available at most grocery stores and Target), find them in the produce section and with the frozen breads.
• Trader Joe's, find with the breads and other wraps.

They all freeze well, so stock up when they are on sale and enjoy!

Substitutions and variations

Substitutions

• Hummus: my homemade hummus comes together in just a few minutes with simple ingredients however you can also sub for store-bought hummus. A few of my favorite store-bought hummus brands include; Whole Foods 365 organic original hummus (& their jalapeno hummus if you are into a little heat) and Just Hummus (only available in New England).
  • In addition to hummus, you can also drizzle the nachos with vegan tzatziki (Kite Hill and Trader Joe's are two great store-bought options or you can make it at home with this easy recipe).
• GF pita chips: if you aren't gluten-free, swap with pita bread or pita chips.
• Lemony kale: chopped spinach or arugula will also work, with slight taste variations to be expected.

Variations

• No-bake option: tortillas can be toasted on the stovetop or tossed onto the grill.
• Serve as a layered dip instead by adding hummus first and then layering on each ingredient. Serve with pita chips or other veggies like peppers, cucumbers, broccoli, etc.
• For additional heat add pepperoncini peppers or diced jalapeños.
• Add fresh chopped parsley, a spritz of lemon juice or a bit of oregano before serving for additional flavors.
• Add chickpeas, grilled tofu, or white beans for additional protein.

Storing nachos

These vegan Mediterranean nachos make for a quick and easy snack or meal. All of the ingredients store well so you can easily add this dish to your meal prep routine!

• Hummus: store hummus in an airtight container in the back of the refrigerator for up to a week.
• Pita chips: store in an airtight container at room temperature for 1-2 weeks.
• Diced veggies: red onion stores well for up to a week in the fridge in an airtight container. Baby tomatoes will last for 1-2 days stored the same way. Be sure to store cucumbers separately as they tend to get slimy if stored with other veggies.
• Kale: the massaged kale will last in the fridge for 3-4 days in an airtight container.

If packing to take to work or school, I recommend eating as a dip (add hummus, feta, veggies and kale to a container and store pita chips separately).

📋 Recipe