Mediterranean Herbed Nachos

This fresh and colorful nacho recipe is a great fit for the follicular and ovulatory phase—the week or two after your period when estrogen begins to rise and your energy levels start picking up. The vibrant mix of veggies provides fiber and antioxidants to support healthy detox pathways, which is key for clearing excess estrogen. The tahini adds zinc and healthy fats to balance hormones and support brain clarity, while the avocado oil offers anti-inflammatory benefits. The chickpeas (or lean ground chicken) offer protein for blood sugar stability, and the lemon juice helps gently stimulate digestion. Swapping in Simple Mills veggie pita chips also makes this recipe even more nourishing and supportive for hormone health. It’s light, energizing, and perfectly aligned with the renewal your body is experiencing during this phase.

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INGREDIENTS

Chickpea & Veggie Topping

• 1 (15 oz) can chickpeas, rinsed and drained

• 1 medium tomato, finely diced

• 1 small cucumber, finely chopped

• ¼ cup chopped green onions

• ¼ cup chopped fresh parsley, plus more for garnish

• 2 tablespoons fresh lemon juice

• 1 large garlic clove, minced or pressed

• 1 tablespoon avocado oil (or olive oil, if permitted!)

• ½ teaspoon fine sea salt

Herbed Tahini Drizzle

• ⅓ cup tahini

• ¼ cup fresh lemon juice

• ¼ cup fresh herbs, such as half parsley and half basil or cilantro

• 3 tablespoons water, plus more as needed

• ¼ teaspoon fine sea salt

For Serving

• Toasted pita wedges or pita chips

• Extra chopped parsley, for garnish

INSTRUCTIONS

1. Add the chickpeas, tomato, cucumber, green onions, parsley, lemon juice, garlic, avocado oil, and sea salt to a medium bowl. Toss well and let the mixture marinate while you prepare the pita wedges and tahini sauce.

2. To make the herbed tahini drizzle, add the tahini, lemon juice, fresh herbs, water, and sea salt to a small food processor or blender. Blend until smooth and creamy. Add an extra tablespoon or two of water, if needed, until the sauce is thin enough to drizzle.

3. Arrange the toasted pita wedges (I also love using Simple Mills Pita Chips here instead) on a large serving dish or platter.

4. Give the chickpea mixture one final toss. Using a slotted spoon, spoon it generously over the pita wedges, leaving excess liquid behind so the pita stays crisp.

5. Drizzle generously with the herbed tahini sauce.

6. Garnish with extra chopped parsley and serve immediately.

RECIPE NOTES/TIPS

• Vegan and delicious: The chickpea version is protein-packed and super satisfying.

• Batch tip: Keep salad and tahini sauce separate if making ahead—assemble fresh to avoid soggy pita.

• Optional twist: Crumble a bit of vegan feta or dairy-based feta (if not dairy-free) on top for a salty, tangy finish.