Greek Style Cucumber Nachos – I’m really on a nacho roll lately. Let’s just blame it on March Madness.
After cooking up the Mediterranean inspired pizza last weekend, I started wondering if I could do nachos in a similar fashion. (spoiler alert… I did)
I wasn’t sure what to use as the base “chips” … originally I was thinking pita chips – either homemade or packaged, but I wasn’t sold on the idea. It came to me as a eureka moment to use cucumber rounds – they are one of my favorites to use to dip into hummus, so why not!
The vegan feta cheese I used in this recipe was more like a spread, I used less water (1/6 of a cup) and firmed it up in the fridge. This cheese is really good (like eat with a spoon good), but doesn’t really crumble. To adjust, I dropped pea sized amounts over the top of the pile of nachos.
These are light and cool… and I think a perfect “nacho” for spring and summer!
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday; and Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!