Nachos speak my love language. Chips, cheese, beans, I mean, c'mon! When I found a recipe for a mediterranean version, I couldn't get to the grocery store fast enough. Here is my own little spin on them. They are crunchy and creamy. The marinated beans are so satisfying. You will be so happy with this dish. Trust me.

Ingredients: 

3 Pitas
2 cans garbanzo beans
1/2 cup greek yogurt
3 tablespoons tahini
2 tablespoons water
4 tablespoons olive oil
2 garlic cloves
1 onion, diced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander seeds 
1 cup chicken stock
1 cucumber, peeled and diced
1/4 cup feta cheese
1/2 cup arugula 
juice of 1 lemon
zest of 1 lemon
salt and pepper


Directions: 

Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a large oven safe pan on the stove. Add your onions and saute until soft and cooked through. Add your cumin, paprika, coriander, garlic, and lemon zest. Drain and rinse your beans. Add your beans and stock to the pan and boil for 1 minute. Add 1 tsp salt and pepper. Cover and bake in oven for 15 minutes.

Cut your pitas into triangles and separate the sides from one another. brush each side with olive oil, sprinkle with salt, bake in oven along side your beans for about 10 minutes until golden and crispy. 

Mix your tahini, water, lemon juice, 1 minced garlic clove, and your greek yogurt. Salt and pepper as needed. 

Layer your chips on a plate. Top with beans, tahini sauce, cucumber, feta, and arugula. Serve immediately and have a party in your mouth!