Pita Nachos

Name: Pita Nachos
Cook time: 30 min
Total time: 30 min
Cuisine: Mexican, Middle Eastern
Ingredients: 5 whole-grain pita breads cut into wedges; 2 1⁄2 tablespoons tahini; 2 1⁄2 teaspoons pure maple syrup; 1 1⁄4 teaspoons garlic powder; 2 1⁄2 (15-oz) cans chickpeas drained with liquid reserved, rinsed; 12 1⁄2 oz cherry tomatoes halved (≈2 1⁄2 cups); 1 1⁄4 cucumbers quartered lengthwise & sliced; 2⁄3 red onion chopped (≈2⁄3 cup); 2 1⁄2 tablespoons tahini; 1⁄3 cup aquafaba; 1 2⁄3 tablespoons Dijon mustard; 2 1⁄2 teaspoons fresh lemon juice; 2 1⁄2 tablespoons Kalamata olives quartered

7 steps

Cook:30min

It could be the dead of winter, but we’re still always in the mood for a quick dip. Toasted pita chips with a gentle sweet-savory seasoning make excellent delivery mechanisms for this lemony chickpea topping. Recipe Tips: Tahini: Tahini is a condiment made from toasted ground hulled sesame seeds. You may find it in the international or Kosher aisles, or among the nut butters or salad dressings. Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup). Aquafaba: Aquafaba refers to the liquid in a can of chickpeas.

Updated at: Thu, 17 Aug 2023 13:39:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories377.4 kcal (19%)

Total Fat9.8 g (14%)

Carbs60.9 g (23%)

Sugars12.1 g (13%)

Protein15.8 g (32%)

Sodium603.5 mg (30%)

Fiber13.3 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

For the Pita Chips

5whole-grain pita breads

cut into wedges

2 ½ tablespoonstahini

2 ½ teaspoonspure maple syrup

1 ¼ teaspoonsgarlic powder

For the Lemony Chickpeas

2.5 x 15 ozcans chickpeas

drained with liquid reserved, rinsed

12.5 ozcherry tomatoes

halved

1.25cucumbers

quartered lengthwise & sliced

⅔ cupred onion

chopped

2 ½ tablespoonstahini

⅓ cupaquafaba

1 ⅔ tablespoonsdijon mustard

2 ½ teaspoonsfresh lemon juice

2 ½ tablespoonskalamata olives

quartered

Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Drain chickpeas, setting aside 2 1⁄2 tablespoons liquid (aquafaba). Rinse chickpeas.

Prepare Pita Chips

Step 3

Place pita wedges on a baking sheet in a single layer. In a bowl, combine 1 1⁄4 tablespoons tahini, maple syrup, garlic powder, and 1 1⁄4 tablespoons water. Brush over pita wedges.

Baking sheet

Bake Pita Chips

Step 4

Bake pitas until crisp, about 10 minutes. Transfer to a wire rack to let cool.

Prepare Lemony Chickpeas

Step 5

In a medium bowl, toss chickpeas, cherry tomatoes, cucumbers, and red onions.

Step 6

In a small bowl, whisk together 1 1⁄4 tablespoons tahini, reserved aquafaba, Dijon mustard, and lemon juice. Stir in olives. Add to chickpeas and toss to coat.