Mediterranean Nachos

Plan for: 30 minutes
Yield: 6 servings

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Toasted Chickpeas
2 cans of chickpeas, rinsed, drained, and dried (or 3 cups cooked chickpeas, patted dry)
1 tbsp avocado oil (or olive oil)
½ tsp paprika
½ tsp cumin
1 tbsp salt
pepper, to taste

Tomato Cucumber Salad
½ pint cherry tomatoes, halved
1-2 persain style cucumbers cut into quarter slices
¼ red onion, chopped finely
½ lemon, juiced
olive oil
salt and pepper to taste

2 tortillas or pitas, toasted
3 tbsps Kale Pesto HOPE hummus
cilantro, for sprinkling
sumac, for sprinkling
1 avocado, sliced


Toast Chickpeas

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Toss chickpeas, oil, paprika, cumin, salt and pepper together in a medium bowl and then spread on the baking sheet.
  3. Bake for 20-25 minutes, turning once, until golden brown. Allow to cool to achieve maximum crispness.

Tomato Cucumber Salad

  1. Mix vegetables and onion in a bowl and dress to taste with olive oil, fresh lemon juice, salt and pepper.

To Serve

  1.  Tear or cut toasted tortillas or pita bread into triangle and arrange on a large plate.
  2. Top with toasted chickpeas, the tomato cucumber salad, cilantro, sliced avocado and Kale Pesto HOPE hummus
  3. Enjoy!

Recipe created by: @thecuttingveg

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