Gluten Free, Dairy Free Nachos with a Fusion Twist

This was one of those recipes I basically created from leftovers on a rushed night when I just needed something fast. It’s a fun weeknight meal when you just need something quick. It’s great for a snack. And of course, any form of nachos is always great for sharing.

Chicken Shawarma

Chicken Shawarma is becoming one of my go to recipes when I need a flavorful chicken recipe. I’ve used this on salads when I’m doing meal prep for my lunches during the week. The spice blend is delicious and complex. Here, I used the spice blend on chicken breast which can be cooked on the stovetop or grilled. The chicken was then shredded up for use in these nachos. Leftover shredded chicken can also be stuffed in a pita with some hummus and pickles for another quick lunch or snack idea.

In a small bowl, combine a tablespoon each of cumin, coriander, cardamom, and garlic powder. Add a teaspoon of smoked paprika and salt and pepper to taste. Cover chicken breast in the spice mixture. Heat avocado oil over medium-high heat. Cook the chicken about six minutes per side or until the chicken breast is cooked through. Remove from the heat and allow to rest. Shred the chicken.

Hummus

The first thing I think of when I hear hummus, is sitting at a beach-size restaurant, looking out over the Mediterranean with a plate of hummus and a fruit smoothie for an afternoon nosh in Haifa. Hummus is a great snack with veggies and pita. It’s also great as a cooling dip or dressing with kebab or shwarma. I’ll even use it as a salad dressing.

When I make hummus, I make Israeli style hummus. It’s a little different than what’s typically offered in an American grocery store. Israeli hummus is much smoother, creamier, and thinner than American style.

Hummus is generally quick and easy to make. Especially if you’re using canned chickpeas. Personally, I go for dried beans. Soak them overnight and then cook until tender. Make them in large batches to use in salads, falafel, or just roast as a snack. Canned beans tend to be preserved in a salt solution. The flavor of freshly cooked chickpeas is so much better and you get control over the salt content of your food. And in this recipe, you’ll need to reserve the cooking liquid from the chickpeas to add to the hummus.

To prepare hummus, add the chickpeas, lemon juice, tahini, garlic, reserved cooking liquid, salt and pepper to a high speed blender. Process until smooth and creamy. Add additional water if needed.

To serve hummus, spread it in a thick layer on a plate. Create a shallow well in the center. Garish with a drizzle of olive oil, a good sprinkle of za’atar, and a few whole, cooked chickpeas.

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Shawarma Nachos

Course Appetizer, Main Course, Snack
Cuisine Israeli

Equipment

  • High Speed Blender

Ingredients
  

For the Chicken

  • 1 1/2 lbs Chicken Breast
  • 1 tbsp Garlic Powder
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Cardamon
  • 1 tbsp Ground Coriander
  • 1 tsp Smoked Paprika
  • 1 tbsp Avocado Oil
  • Salt and Pepper to taste

For the Hummus

  • 1 cup Dried Chickpeas
  • 3 cloves Garlic peeled
  • 1 tsp Ground Cumin
  • 1/4 cup Tahini
  • 1/2 cup Lemon Juice
  • 1/2 cup Reserved Cooking Liquid from the chickpeas
  • Salt and Pepper to taste

For the Nachos

  • Gluten Free Lentil Chips
  • 1 small Kosher Dill Pickle sliced
  • 1 cup Coleslaw Mix
  • 1/2 cup Cooked Chickpeas
  • Za’atar for garnish

Instructions
 

For the Chicken

  • In a small bowl, combine the spices for the chicken. Add the chicken and spices to a resealable bag and toss to coat the chicken. Allow to marinate 15 minutes.
  • In a pan, heat the avocado oil over medium-high heat. Cook the chicken six minutes per side or until cooked through. Set aside.

For the Hummus

  • Soak the chickpeas in four cups of water overnight. When ready to prepare, drain the chickpeas and place in a large pot. Cover with four cups of fresh water. Bring to a boil and simmer for 45 minutes, or until tender. Reserve about a cup of the cooking liquid. Drain the remaining liquid and set the chickpeas aside.
  • In a blender, add the cooked chickpeas, tahini, lemon juice, garlic, 1/2 cup of the reserved cooking liquid, salt, and pepper. Blend until smooth. Add additional reserved water, if needed to reach a smooth, creamy consistency.

To Assemble the Nachos

  • Layer the gluten free lentil chips with slaw mix, pickle slices, and cooked chickpeas. Top with diced chicken shwarma and drizzle with the hummus. Garnish with za’atar, if desired.
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