Mediterranean Herbed Nachos

This fresh and colorful nacho recipe is a great fit for the follicular phase—the week or so 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

Choose Your Protein Base:

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

• Option 2 (Meat): 1 lb ground chicken, cooked and seasoned with mineral salt and fresh ground black pepper

Veggie Mix:

• 1 medium tomato, finely diced

• 1 small cucumber, finely chopped

• ¼ cup chopped green onions (about 2)

• ¼ cup chopped fresh parsley (plus more for garnish)

• 2 tablespoons lemon juice

• 1 large clove garlic, pressed or minced

• 1 tablespoon avocado oil

• ½ teaspoon fine sea salt

Instructions:

1. For the vegan version, combine the chickpeas and all other salad ingredients in a medium bowl. Toss well and let marinate while the pita wedges bake.

2. For the meat version, cook the ground chicken in a skillet over medium heat with a dash of avocado oil, mineral salt, and freshly cracked black pepper until fully cooked and lightly golden. Stir in the remaining salad ingredients and gently toss.

Herbed Tahini Drizzle

Ingredients:

• ⅓ cup tahini

• ¼ cup fresh lemon juice (from about 2 lemons)

• ¼ cup fresh herbs (half parsley, half basil or cilantro)

• 3 tablespoons water (plus more to thin, if needed)

• ¼ teaspoon fine sea salt

Instructions:
In a small food processor or blender, combine all ingredients. Blend until smooth and creamy, pausing to scrape down the sides. If the sauce is too thick, blend in an extra tablespoon or two of water until it drizzles easily from a spoon. Adjust salt to taste.

ASSEMBLY

1. Lay toasted pita wedges out on a large serving dish or platter.

2. Give your salad mixture a final toss. Use a slotted spoon to scoop the salad (vegan or chicken version) onto the pita chips, leaving behind extra juice to prevent sogginess.

3. Drizzle generously with the herbed tahini sauce.

4. Finish with a scatter of 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.