Greek “Nachos” with Baked Chickpeas Recipe by The

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Ingredients

For the chickpeas
4 15-ounce cans cooked chickpeas
1 tbsp olive oil
2 yellow onions, quartered and thinly sliced
8 cloves of garlic, peeled and minced
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1/2 tsp cayenne
1.5 tsp salt
1.5 cups vegetable broth
For the fixings
3 tomatoes
6 mini english cucumbers (or 1 large english cucumber)
1 small red onion, diced
lemon juice (to taste)
salt/pepper (to taste)
1 cup Whole milk organic yogurt (or low-fat)
1/4 cup tahini
Fresh whole wheat pitas, cut into chip-size pieces
Olive oil cooking spray
1 clove garlic, minced
The Directions
Step 2: Bake chickpeas for 25 minutes. When they’re done they will be soft and fluffy and will look like this:
Step 3: Dice your tomatoes, cucumbers, and onion and toss with 1 tsp olive oil, salt, pepper and lemon juice to taste.
Greek “Nachos” with Baked Chickpeas
Nutritional Info Per Serving: 353 Calories, 8.4g Fat (1.5g Saturated), 1,164.8mg Sodium, 58g Carbs, 10.6g Fiber, 2.7g Sugar, 14.1g Protein
Ingredients
For the chickpeas
4 15-ounce cans cooked chickpeas
1 tbsp olive oil
2 yellow onions, quartered and thinly sliced
8 cloves of garlic, peeled and minced
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1/2 tsp cayenne
1.5 tsp salt
1.5 cups vegetable broth
For the fixings
3 tomatoes
6 mini english cucumbers (or 1 large english cucumber)
1 small red onion, diced
lemon juice (to taste)
salt/pepper (to taste)
1 cup Whole milk organic yogurt (or low-fat)
1/4 cup tahini
Fresh whole wheat pitas, cut into chip-size pieces
Olive oil cooking spray
1 clove garlic, minced