Greek Nachos with Cilantro Sauce

Simple, healthy recipes that work every time!

Topped with fresh veggies and a creamy cilantro sauce, these Greek nachos are zesty and 100% plant based (basically Mediterranean nachos)!

Greek Nachos | Mediterranean Nachos

Where’s the place you escape to in your mind when life gets overwhelming? For me, it’s Greece. I imagine a view like this, below. It’s a photo we took on our trip to Santorini three years ago, when we were trying to escape something overwhelming. It’s a long story (here’s the long version), but the short of it is that we were trying to start a family and it wasn’t working. Well-meaning friends and strangers would put in their two cents, like “Just relax! It happens when you’re relaxed and not thinking about it.” So after thinking about it for too long, we decided a trip to Europe would surely make the magic happen. Keep reading for more on our Greece trip and this Greek nachos recipe.

Related: 12 Quick Dinner Recipes

Greek nachos | photo of Santorini Greece

An escape to Greece

We escaped to Santorini, meeting my best friend and sister in a white-washed bungalow with the view above. It was straight out of a movie, and we felt inspired and carefree. We stayed up late drinking wine and laughing, hiked to nearby villages to swim, and ate our weight in fresh Greek salad. Unfortunately, the magic still didn’t happen.

On the flip side, we had an incredible vacation to a new country that inspired the way we cook from that day forward. So there still was a bit of magic, just not the magic we were hoping for. We’d been inspired by Mediterranean cuisine for years, but tasting it in that sparkling Greek sunlight was pure magic.

Related: Things to Do in Santorini, Greece

Some Greek recipes, & Greek nachos fusion

Coming home, the summer produce in Indiana was ripe for transformation into Greek cuisine. After much research, we created our version of the traditional Greek salad, that refreshing combination of tomatoes, cucumbers, Kalamata olives, and feta cheese. Feta in the oven, a gooey block of feta cheese warmed in the oven with tomatoes and olive oil, was a new favorite we’d shared with a bottle of wine and pita bread. And of course we had to perfect tzatziki, that cool yogurt and cucumber spread for sopping up with pita.

When I interviewed the great pizza chef-restaurateur Chris Bianco for our podcast, he mentioned that while traditional food has its place, part of cooking is also creating your own dishes inspired by those time-tested traditions. In that vein, these Greek nachos are in no way traditional (I mean, they’re Mediterranean nachos). However, at the same time they’re inspired by the flavors and feeling of Greece.

How to make Greek nachos

What’s in these Greek nachos? Sweet summery tomatoes, cool cucumber, and lightly flavored white beans are spread over crunchy pita chips and covered in a cool, bright green cilantro sauce. In contrast to much of the food we had in Greece, these Greek nachos are vegan, so they’re 100% plant based! And they’re not at all lacking in flavor. Eat them as a healthy meal, or an appetizer. They’re a lovely summer weeknight meal to enjoy on the patio with a glass of rosé in hand.

For these Greek nachos, we’ve called for making your own pita chips. These Homemade Pita Chips call for a za’atar topping. If you’re not familiar, za’atar is a traditional Middle Eastern spice blend that typically contains toasted sesame seeds, thyme, sumac, and salt. If you’re not up for finding some new ingredients, you can omit: but it adds a nice complexity to the nachos!

The cilantro sauce for these Greek nachos is one of our favorites: it’s creamy and delicious using soaked cashews as a base. It’s 100% plant based (vegan), which is nice since many Mediterranean style recipes include cheese! Not that we’re against cheese at all! It’s just nice to have fully plant based options, too: right?

Related: How to Make Vegan Nacho Cheese

Greek Nachos with Cilantro Drizzle | Mediterranean Nachos

Looking for Mediterranean recipes?

Mediterranean recipes are common on our table. Outside of these Greek nachos, here are some of the recipes inspired by our trip to Greece, and all our Mediterranean recipes:

This recipe is…

This Greek nachos recipe is vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free pita bread.

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Greek Nachos with Cilantro Drizzle | A Couple Cooks

Greek Nachos with Cilantro Sauce


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Topped with fresh veggies and creamy cilantro sauce, these Greek nachos are zesty and wholesome. Unique to many Mediterranean recipes, they’re also vegan.


Scale

Ingredients

  • 1 recipe Homemade Pita Chips (with za’atar seasoning optional)
  • 1/2 English cucumber
  • 1 cup quartered grape tomatoes
  • 1/2 cup diced Kalamata olives
  • 15-ounce can navy beans
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt, plus more for sprinkling
  • Black pepper
  • Creamy Cilantro Sauce, to serve

Instructions

  1. Start soaking the cashews for the Creamy Cilantro Sauce (or soak the cashews in advance or overnight).
  2. Make the homemade pita chips.
  3. Dice the cucumber and quarter the tomatoes; sprinkle both lightly with kosher salt. Chop the olives. Drain and rinse the beans; in a small bowl, mix the beans with the olive oil, kosher salt, and a few grinds of fresh ground black pepper.
  4. Make the Creamy Cilantro Sauce.
  5. To serve, place the pita chips on a plate. Top with veggies and beans, and drizzle with cilantro sauce and additional olive oil (if desired). Sprinkle with torn cilantro and serve.

Notes

Inspired by Zestful Kitchen; drizzle adapted from Mexican Nachos from One Part Plant

  • Category: Main Dish
  • Method: Blended
  • Cuisine: Greek

Keywords: greek nachos

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

3 Comments

  • Reply
    Rebekah @ Speckled Dishes
    September 1, 2017 at 11:58 am

    Greece sounds absolutely wonderful! My go to escape place would probably be somewhere in the wilderness (wild life, moss, forests, open hills, streams, big trees) – away from civilization. Of course, I’ve never really experienced this, and I’m not sure that I’d last more than a day, but just thinking about it feels refreshing and calming. This recipe looks amaz!! Thank you so much for sharing!

  • Reply
    Katie @ Whole Nourishment
    September 5, 2017 at 4:21 am

    I couldn’t agree more with Chris that cooking is about appreciating tradition while creating your own dish. Loved hearing that on your podcast! And loving this whole dish, especially that cilantro drizzle!

    • Reply
      Sonja
      September 6, 2017 at 12:00 pm

      Thank you so much for listening! Chris is pretty inspirational. And yes, this meal is quite tasty — let us know if you give it a try!

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