A completely untraditional spin on nachos! This dish trades chips for toasted pita wedges and includes ingredients from fattoush salad. It’s topped with crispy, za’atar roasted chickpeas and a bright tahini dressing.
A couple days ago, I mentioned that I’ve been making an effort to share my food lately, to welcome friends into my home. This has me thinking about dishes that lend themselves to gatherings, including appetizers and finger food. My go-to has always been a solid, reliable hummus plate: a creamy batch of homemade hummus (sweet potato is my favorite lately), pita wedges, and plenty of raw veggies. But it’s fun to branch out. These fattoush nachos with crispy za’atar roasted chickpeas feature some of the same ingredients and flavors as my standard hummus platters, but they’re bustling with texture and packed with nutritious fixings.
Two things make this recipe what it is: the crispy roasted chickpeas, which are seasoned with za’atar spice and cumin, and the addition of a great, herbaceous sauce. I used my tahini goddess dressing, but my tahini mint dressing would be equally great (and would nicely compliment the mint in the recipe).
I cut whole wheat pita (with pockets or without) into wedges and toast it in the oven for this recipe: it only takes a couple minutes, and you can take care of it while you also roast the chickpeas. The result is pita chips that are super crispy at the edges and nicely tender at the center, which I love. To save time, though–and for lots of extra crunch–it would be just fine to use your favorite brand of pita chips. Lots of pita chip recipes call for oil and spices, but I actually like the simplicity of letting them get crispy without adding anything first; the tahini sauce and other toppings give the chips plenty of flavor when the whole recipe is plated.
Once your chips are ready, you pile them high with a fresh salad of chopped cucumbers, tomatoes, and herbs, the crispy chickpeas, and then drizzle the whole plate generously with your sauce. Serve these nachos with plenty of napkins, since they’re messy in the best possible way!
I guess this recipe is a no brainer for me: tahini, mint, Middle Eastern spices, bready things…so many of my favorites in one place. The dish has plenty of appetizer/snacking potential, but it’s also hearty and varied enough to make a good meal, or part of a meal, if you give yourself a generous portion. I think it would be a great lunch summer lunch, maybe with a cup of lentil soup. And if you’re so inclined, it’s totally worth making a double batch of the chickpeas. They make for awesome snacking, salad topping, bowls, and so on…if you don’t accidentally eat most of them while they’re still on the baking sheet 🙂
I’ll be circling back later this week with a sweet treat that’s packed with nostalgia and local NYC pride. Can’t wait to share! For now, be well.