A lighter, healthier Greek twist on traditional nachos – made with whole wheat pita chips, hummus, cucumbers, tomatoes and feta.

I was asked to do a book review for the paperback book Snack Girl To The Rescue: Easy, Delicious Food for Breakfast, Lunch & Dinner^[1]. This book is a weight loss book as well as a cookbook, and although there are no photos, Lisa gives practical advice on getting healthy along with a bit of humor. The book has 100 recipes for breakfast, lunch and dinner, but I thought I would try one of her snacks, because after all, she’s Snack Girl^[2], right?

This was super easy to make would even work as a light vegetarian lunch. Next time I make this, I might even add some Kalamata olives and bell peppers. Enjoy!

Greek Nachos 
gordon-ramsay-recipe.com
Servings: 2 • Size: 1 pita with toppings  • Old Points: 3 pts • Points+: 4 pts
Calories: 170 • Fat: 6 g • Carb: 20 g • Fiber: 4 g • Protein: 7.5 g • Sugar: 3.5 g
Sodium: 420 mg  

Ingredients:

• 2 small 100% whole wheat pita rounds (about 70 – 80 calories each)
• 1/2 tomato (or 1/2 cup quartered grape tomatoes)
• 1/2 cucumber diced (about 3/4 cup)
• 1/4 cup crumbled feta cheese
• 2 tbsp hummus, prepared or homemade

Directions:

Preheat the oven to 375°F.  Cut the pita rounds into quarters and pull them apart so you have 8 triangles from each pita. Spread over a baking sheet and bake until toasted, about 8 to 10 minutes.

While toasting, combine the cucumbers, tomatoes and feta in a medium bowl.

Put the toasted pitas on two plates and drop some hummus onto the chips. Spoon the tomato mixture on top and serve.

References

1. ^{^} Snack Girl To The Rescue: Easy, Delicious Food for Breakfast, Lunch & Dinner (www.amazon.com)
2. ^{^} Snack Girl (www.snack-girl.com)