These easy veggie nachos are super easy to make and are loaded with fresh tomatoes, scallions, and cucumbers, and topped with a garlic tahini sauce.

Blue gluten-free chips with tahini sauce and toppings on a wooden cutting board.

Click the PLAY button below to hear me walk you through the steps of how to make these nachos.

Delicious corn chips drizzled with garlic tahini sauce and topped with veggies.

Who doesn’t LOVE to eat nachos? Especially when they’re healthy and loaded with veggies and fresh basil (so sweet for the end of summer). You can serve these nachos as an appetizer or an afternoon snack. They’re great for adults and kids, as well.

Whole-grain tortilla chips topped with fresh summer veggies and drizzled with an easy garlic tahini sauce.

 

  1. Buy your favorite brand of gluten-free tortilla chips or make your own (Here’s my Homemade Tortilla Chip Recipe) and load them onto a large cutting board or serving dish.
  2. Load your favorite veggies on the top or sides of the tortilla chips. Drizzle everything with my Garlic Tahini Drizzle.

Blue whole-grain tortilla chips piled on a wooden cutting board with scallions, tomatoes, cucumber, and onion.

The tahini sauce recipe tastes the best when you use the brand of tahini from Whole Foods Market. This 365 Brand is thin, easy to drizzle and not chunky like so many other tahini brands.

 

You can easily add pulled chicken to these nachos. Poach an organic chicken breast in vegetable broth or water with sea salt and cook covered over medium heat for 20-25 minutes or until the chicken is no longer pink inside. Then, use a fork to pull and shred the chicken. You can add the shredded chicken on top of the nachos before eating.

Whole-grain chips surrounded by fresh veggies on a wooden cutting board and topped with garlic tahini sauce.

  

          

Easy Veggie Nachos with Garlic Tahini Sauce
Serves: 4
Whole-grain tortilla chips topped with fresh summer veggies and drizzled with an easy garlic tahini sauce.
 
Prep
Cook
Total
 

You can make these delicious gluten-free veggie nachos in no time. They're loaded with fresh veggies and a super easy garlic tahini sauce.

Author: Amie Valpone
Recipe type: Entree

Ingredients

Nachos

  • 1 bag gluten-free whole grain tortilla chips
  • 3 radishes quartered
  • 2 scallions thinly sliced
  • 1 large cucumber diced
  • 1 cup grape tomatoes halved
  • 1/4 cup red onion diced
  • 1 Tbsp fresh cilantro or basil finely chopped
  • optional toppings: guacamole, salsa

Garlic Tahini Sauce

  • Juice of 1 large lemon
  • 2 cloves garlic minced
  • 1/3 cup tahini well-stirred
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • Water, as needed to thin out the sauce

Instructions

Nachos

  1. Pile the tortilla chips on top of each other in the center of a large serving platter or cutting board.

  2. Place all of the veggies on top or sides of the tortilla chips or on the sides and drizzle with the Garlic Tahini Sauce (recipe below).

Garlic Tahini Sauce

  1. Puree all the sauce ingredients in a food processor until creamy. Add water as needed for a thinner consistency. Pour over the nachos and serve. 

Nutrition Facts
Easy Veggie Nachos with Garlic Tahini Sauce
Amount Per Serving
Calories 525 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 3g 15%
Sodium 631mg 26%
Potassium 490mg 14%
Total Carbohydrates 61g 20%
Dietary Fiber 6g 24%
Sugars 3g
Protein 10g 20%
Vitamin A 8.8%
Vitamin C 18.2%
Calcium 18.5%
Iron 16.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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