Vegan Greek Nachos

Check out this delicious and easy vegan option, the Vegan Greek Nachos! 🌱🌮 Thanks, @hungry.blonde for sharing this amazing recipe idea. Read bellow for ingredients and directions!

Vegan Greek Nachos

Ingredients:

  • 1/2 tsp salt
  • 1 bag Real Food From The Ground Up cauliflower tortilla chips
  • 1/2 tsp garlic powder
  • 1 can organic chickpeas, drained & rinsed
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 of a cucumber, diced
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup tahini
  • 2 tbsp fresh parsley
  • 1/4 cup diced red onion
  • 1/4 cup (dairy-free) feta cheese

Instructions:

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

2. Another great thing about these Vegan Greek Nachos is there’s no baking required. If you wanted a bump in protein these would be great with some added grilled chicken or shrimp. You could also sub out the tahini for tzatziki or hummus.

Don’t miss any vegan recipe 🌱

There you have it! Delicious Vegan Greek Nachos.

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Barbecue Chickpea and Cauliflower Flatbreads with Avocado Mash

Check out your new vegetarian go-to recipe 😍❤️! The BBQ Chickpea and Cauliflower Flatbreads With Avocado Mash. Special thanks, Good House Keeping for sharing this delicious recipe idea 🥑✨

Ingredients

  • 12 oz. small cauliflower florets
  • 1 tbsp. extra-virgin olive oil
  • Salt
  • BBQ Chickpea “Nuts”
  • 2 15-oz. cans chickpeas
  • 2 tbsp. extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dark brown sugar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 2 tbsp. lemon juice
  • 4 flatbreads or pocketless pitas, toasted
  • 2 tbsp. roasted salted pepitas
  • Hot sauce, for serving

Directions

  1. Rinse and drain chickpeas, pat very dry with paper towels, discarding any loose skins.
  2. On large rimmed baking sheet, toss with olive oil, salt and pepper.
  3. Roast at 425 degrees F for 30 minutes until crisp, shaking occasionally.
  4. Remove from oven and transfer to bowl.
  5. Toss with seasonings if desired, chickpeas will continue to crisp as they cool.
  6. Then toss roasted chickpeas in brown sugar, cumin, paprika, garlic powder, and chili powder.
  7. On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt.
  8. Roast in 425 degree F oven for 25 minutes along with one-fourth recipe BBQ Chickpea “Nuts”.
  9. Mash avocados with lemon juice and pinch salt; spread all over flatbreads.
  10. Top with roasted cauliflower, chickpeas and pepitas.
  11. Serve with drizzle of hot sauce.

Don’t miss any vegan recipe 🌱

There you have it! Delicious Barbecue Chickpea and Cauliflower Flatbreads with Avocado Mash.

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