PLANT-BASED GREEK NACHOS

@HUNGRY.BLONDE

Directions

  1. Preheat oven to 400° F degrees and line a baking sheet with parchment paper or foil.
  2. In a bowl toss the chickpeas with olive oil and spices.
  3. Spread evenly on baking sheet and bake for 20 minutes, tossing midway.
  4. Side aside to cool.
  5. On a large plate assemble a base of Cauliflower Tortilla Chips then top with the cucumber, onion, tomato, crispy chickpeas, tahini, feta & fresh parsley.

 

Ingredients

  • 1 bag Cauliflower Tortilla Chips
  • 1 can organic chickpeas, drained & rinsed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 of a cucumber, diced
  • 1/4 cup diced red onion
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup tahini
  • 1/4 cup (dairy-free) feta cheese
  • 2 tbsp fresh parsley