Naan-chos with Gazpacho Salsa

In a perfect world, every culture would have its own version of nachos. I can see it now: German nachos with a crispy potato base and sausage crumbles on top, Indian nachos with lentil crackers and chicken tikka masala… the list goes on. But since we don’t live in a perfect world, sometimes you have to take matters into your own hands, nacho-wise.

Since I’m such a fan of the Mediterranean diet, and that region doesn’t exactly have its own native nachos, I’ve been meaning to make something like these “naanchos” for ages, especially after coming across Rachael Ray’s version years ago. I’m so glad I did! These made the perfect light lunch for my day off yesterday.

With a naan flatbread base, hummus swirl, and gazpacho-flavored salsa, this twist on the usual nachos takes your tastebuds on a tour around the Mediterranean. The gazpacho salsa on top (a riff on my regular gazpacho), is a refreshing pico de gallo-style dip, with manly chunks of red pepper, tomato, and cucumber. Put together with chewy flatbread, cool hummus, and salty feta, I could also see this combo serving as a unique appetizer for entertaining or a nutrient-packed afternoon snack.

Like their namesake, these naancho nachos might just make you go…

Print Recipe

Naan-chos with Gazpacho Salsa

Nachos with a healthy Mediterranean twist!

Course: Appetizer

Ingredients

• 2 cloves garlic
• 1/2 English cucumber, cut into chunks
• 2 medium tomatoes, cut into chunks
• 1/2 large red bell pepper, seeds removed and cut into chunks
• 1/2 red onion, cut into chunks
• 1 tsp. olive oil
• 1 1/2 tsp. white wine vinegar
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 8 mini naan flatbreads
• 1 8 oz. container plain hummus
• 2 oz. crumbled feta cheese

Instructions

• Make the gazpacho salsa: Place garlic cloves in the bowl of a food processor fitted with a chopping blade. Process for a few seconds until garlic is minced. Add the chunks of cucumber, tomatoes, red pepper, and red onion and process another few seconds until the mixture reaches a pico de gallo consistency.
• Pour the mixture into a large bowl. Stir in olive oil, white wine vinegar, salt, and pepper. Set aside.
• Toast the naan in a toaster/toaster oven. Spread with a layer of hummus, then slice into wedges.
• Place wedges on a serving dish. Top with gazpacho salsa and sprinkle with crumbled feta. Serve immediately, and store any extra salsa tightly covered in the fridge.

Notes

A Love Letter to Food Original Recipe.