This vegetarian nacho recipe is a fun combination of two favorites—nachos and Greek salad. It uses whole-grain pita chips instead of the tortilla chips used in traditional nacho recipes, and it’s loaded with the classic fresh vegetables in Greek salad as well as creamy hummus and salty feta cheese. And it doesn’t even need the oven! Easily doubled, this makes a great appetizer or light dinner.
- ½ cup quartered grape tomatoes
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped Kalamata olives
- 2 tablespoons minced red onion
- 1 tablespoon minced fresh oregano
- Whisk hummus, oil, lemon juice and pepper in a small bowl.
- Spread pita chips in one layer on a platter. Drizzle ¾ of the hummus mixture over the chips. Top with lettuce, tomatoes, feta, olives and red onion. Dollop with the remaining hummus mixture and sprinkle with oregano.
- Serving size: 1 serving
- Per serving: 159 calories; 10 g fat(2 g sat); 2 g fiber; 13 g carbohydrates; 4 g protein; 58 mcg folate; 6 mg cholesterol; 2 g sugars; 1 g added sugars; 835 IU vitamin A; 4 mg vitamin C; 47 mg calcium; 1 mg iron; 270 mg sodium; 116 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1½ fat, ½ medium-fat protein, ½ starch, ½ vegetable
Source : Carolyn Casner, EatingWell Recipe Developer & Tester