First, a warning. This isn’t a healthy one; it’s comfort food.
But it’s so dang good.
Everyone who’s seen this roasted chickpea recipe seems to go wild for it—but to be honest, I’m not a fan. Feels like I’m eating stale peanut shells when I eat this. Pass.
So when I discovered this snack? No word of a lie, there was a day that I ate this for every meal—with my morning tea, then for lunch, and then for dinner while I read a new-to-me Patricia Cornwell novel that I picked up at Value Village.
But you’re not here for the backstory, are you?
Let’s get to it.
First, you need to head to Costco (yes, sigh) and pick up a tub of their plant-based queso dip. If you’re not vegan, I need to tell you that while it’s delicious, it doesn’t really taste like queso. But it is super tasty nonetheless. Non-vegans could use regular queso, I suppose, but this dip honestly makes it, so I wouldn’t. Plus, any time we can go plant-based is a bonus for us, our planet, and the animals.
Then, make some homemade guacamole. It has to be homemade. I know it’s tempting to pick up a tub of that at Costco too, but you’ll regret it. A couple of years ago, I got some tips from my colleague Lindsey and since then, my guac skills have gotten better and better. It might have something to do with the increasing amounts of garlic I put in it… But here’s what I do:
>> a bunch of avocados
>> a big tomato or a couple of small ones, with the seeds/pulp removed, diced
>> half an onion, diced
>> garlic—go wild or eliminate if you hate it, doesn’t matter, diced or put it through a garlic press
>> chopped cilantro—same as above, go wild or ditch it
>> one lemon’s worth of juice
>> salt and pepper
>> mash, but don’t go overboard…if you like it chunky like I do
*A little tip for the on-the-fencers about cilantro: I am a cilantro convert and what made a big difference to me is eliminating the stems. So, yes, like a weirdo, I pluck all the little leaves off and only chop those, rather than dicing the whole bunch from the top. Takes more time, but it’s way nicer and you might find you like it a lot more.
Next, you need the fried pita. It must be a Greek style pita, not the kind you can make into a pocket for a gyro. (Vegans: these are usually vegan-friendly!)
It looks like a fluffy-ish disc with pinholes in it. You could use store-bought naan as a substitute, but it won’t crisp up as nicely. If you can make your own Greek style pitas, please share your recipe in the comments!
Pour some oil in a frying pan, enough to deep-fry in, and fry the pitas until they’re golden brown on each side. Make sure to flip—and just like anything fried, keep a close eye because they’ll go from deliciously browned to totally burned in 0.2 seconds. Once they’re done and slightly cooled, use a pizza cutter to cut into triangles.
If you want to make this a little healthier and bake the pitas instead, great, don’t. You’ll ruin it.
Then, while still warm, top the pitas with the guacamole and the vegan queso dip and voila. You’re in heaven.
If you want to fry up the whole package of pitas, you can! Just store leftovers in an airtight container (I use those silicone zip bags) and then warm them in the oven before eating. I also save my cooking oil in a jar in the fridge and use it a few times rather than tossing it out after one use. (It seems obvious, but I learned that not everyone does this.)
Enjoy the snack you probably won’t be able to stop eating for at least a week!
Ready for another super tasty recipe? Check this one out from my colleague, Michelle: Best of Both Worlds: the Veggie Fruit Salad I can’t Get Enough Of.