Greek Nachos with Cilantro Drizzle

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

Greek Nachos with Cilantro Drizzle | A Couple Cooks

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.

photo of santorini

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 cuisine. Unfortunately, the magic still didn’t happen.

However, 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: Santorini, Greece Travel Guide!

How to make Greek nachos

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 present at almost every meal.

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 nachos). However, at the same time they’re inspired by the flavors and feeling of Greece.

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, but they’re not at all lacking in flavor. And the count for healthy meals, too. They’re a lovely summer weeknight meal to enjoy on the patio with a glass of rosé in hand.

Greek Nachos with Cilantro Drizzle | A Couple Cooks

Looking for Mediterranean recipes?

Mediterranean recipes are common on our table. Here are the recipes inspired by our trip to Greece, as well as a list of all of our Mediterranean recipes on this website:

Looking for healthy meals?

We love that Greek nachos can count as healthy meals! Here are a few more healthy meals, with an eye toward summer produce:

Did you make this recipe?

If you make this Greek nachos recipe, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

This recipe is…

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

Greek Nachos with Cilantro Drizzle | A Couple Cooks

Greek Nachos with Cilantro Drizzle

1 Star (3 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Blended
  • Cuisine: Greek


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


For the nachos

  • 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

For the cilantro drizzle

  • 1/2 cup raw cashews
  • 1 large handful cilantro, plus additional leaves for serving
  • 2 tablespoons fresh lemon juice, or to taste
  • 1/2 cup water, plus more if needed
  • 1/4 teaspoon kosher salt


  1. Place the cashews for the cilantro drizzle in a bowl of water to soak while making the recipe (about 20 to 30 minutes), then drain.
  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. For the cilantro drizzle, place the drained cashews, cilantro, lemon juice, water, and kosher salt in a blender and blend until the mixture is completely smooth. Add more water as you go if needed. Taste and add more salt or lemon juice if desired. Pour the cilantro drizzle into a small bowl.
  5. To serve, place the pita chips on a plate. Top with veggies and beans, and drizzle with cilantro drizzle and additional olive oil (if desired). Sprinkle with torn cilantro and serve.


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

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.


  • 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
      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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