These Mediterranean Nachos Will Be a Touchdown at Your Game-Day Party

Tasty enough for both a victory celebration and a devastating blow.

Photo: Sarah Schiear.

Regular football games are to Sunday's big game what fast-food nachos are to this loaded nacho recipe-on another level. This Mediterranean spin on a classic from Sarah Schiear, creator of Salt House, is epic enough for the biggest game of the year. You'll roast beets and sweet potatoes to create homemade chips, then top them with avocado, cheese, spiced chickpeas, and a tahini cream sauce. (

This zesty dish is an opportunity to serve a healthy dish during Sunday's game without setting off any "lame healthy substitute" alarms. They have the same mix of creamy and crunchy as traditional nachos, but with healthier alternatives to tortilla chips and queso. Beets have been linked to lower blood pressure (which may or may not come in handy during the game). Sweet potatoes are loaded with potassium and vitamin A. Yogurts, olives, and avocado all add healthy fats. Now that you've got a solid app, you're basically set for the SB. Prep a few more healthy recipes and this JT halftime game and you're good to go.

Mediterranean Nachos

Makes: 4 to 6 servings


For root vegetable chips:

  • 4 beets (mix of colors) and/or turnips
  • 2 sweet potatoes
  • Extra-virgin olive oil
  • Kosher salt

For spiced chickpeas:

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 can chickpeas, drained and rinsed
  • 1 cup water
  • 1/2 teaspoon kosher salt

For tahini-yogurt sauce:

  • 1 cup unsweetened whole milk yogurt
  • 2 tablespoons tahini
  • 2 teaspoons fresh lemon juice (1/4 of a lemon
  • 1 garlic clove, grated
  • 1/4 teaspoon kosher salt

Additional ingredients:

  • 1 large avocado, diced
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup chopped kalamata or Moroccan olives, pitted
  • 2 scallions, green parts thinly sliced
  • 2 tablespoons chopped fresh herbs (mint, dill, cilantro, and/or parsley)
  • Aleppo pepper and flaky sea salt, for finishing


  1. Preheat oven to 375°F. Scrub root vegetables well and thinly slice with a mandoline. Place sliced vegetables in a bowl; coat with olive oil and season well with salt. (Work with red and yellow beets separately so their color doesn't bleed.)
  2. Arrange sliced vegetables on a sheet pan with a rack placed over top; bake 25 to 30 minutes or until crisp and golden. Alternatively, you can place sliced vegetables directly on sheet pan and turn halfway through.
  3. Meanwhile, make spiced chickpeas: Heat half the olive oil in a saucepan over medium heat. Sauté onions until soft, around 7 to 9 minutes. Add garlic and spices and sauté until fragrant, another minute or so. Add chickpeas, water, and salt. Allow to stew until the chickpeas are soft and most of the water has evaporated, around 20 minutes, stirring occasionally and breaking up chickpeas with a spoon. Stir in remaining olive oil.
  4. To make the yogurt-tahini sauce, whisk all ingredients in a bowl or combine in a blender. (You'll want the sauce to be slightly runny so that you can easily drizzle, so add a tablespoon or two of water if your yogurt is thick.)
  5. To serve, arrange chips on a platter and top with chickpeas, yogurt sauce, and remaining ingredients.
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