Pita Nachos

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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F.

Step 2

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

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.

Step 4

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

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.

Step 7

Serve lemony chickpeas with pita chips.

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