Loaded Arabian Nachos
Rate this recipeIngredients
- 1 Can Chickpeas (Garbanzo beans) Drained
- 1 tsp Sumac
- 1 tsp Paprika
- 1 tsp Cumin
- 2 tbsp Tahini
- 1-2 Lemon juice
- 3 tbsp Greek Yoghurt or Labneh
- 2 Persian Cucumbers Diced
- 1 Tomato Diced
- 0.5 Red Onion Diced
Instructions
- Mix the spices together in a bow and add them to the drained chickpeas (garbanzo beans), mix well
- Turn on your oven to a medium high heat, add the chickpeas to a baking tray making sure they are spread out. Roast them for about 15 minutes until starting to crisp up
- Mix the labneh/yoghurt with the tahini and a squeeze of lemon juice, blend well
- Dice the cucumber, tomato and red onion into the same size cubes, add some salt, pepper and lemon juice, mix well.
- If you are using pita bread, cut it into nacho size pieces. Place in a oven safe dish and warm them up for a few minutes (just before removing your chickpeas)
- In a nice dish, layer your toasted pita bread slices, then top it with the chickpeas, tomato/cucumber salsa mixture and then the labneh/yoghurt sauce.
- If you want to add diced spring onions or grate some cheese on it, now is the time. Tuck in!
Notes
Craving nachos? But want to stay vegan or a bit more healthier? Then try these Loaded Arabian Nachos!
Homemade pita nachos, loaded with roasted chickpeas in a sumac, paprika, cumin spice, topped with a tahini, labneh lemon sauce.
Add some grated cheese if you have any at home, dice up some spring/green onions if you feel like it and use store-bought tortillas if making your own pita bread seems like too much effort!
