This recipe is a healthier—and more delicious—version of traditional nachos! It is packed full of color and flavor. To save time, the pita bread can be cooked the night before, then cooled and stored in an airtight container overnight.


  • 1/2 whole wheat pita bread, cut into wedges
  • oil spray
  • 5 cherry tomatoes, halved
  • 1/2 Lebanese cucumber, finely chopped
  • 1/4 small red onion, finely chopped
  • 2 teaspoons fresh mint leaves
  • 1/2 teaspoon balsamic vinegar
  • lemon juice, to taste
  • sea salt and ground black pepper, to taste
  • 2 kalamata olives, pitted and chopped
  • 2 3/4 oz hummus
For the minted yogurt:
  • 3½ oz low-fat plain yogurt
  • ½ garlic clove, crushed
  • 1 tablespoon chopped fresh mint
  • finely grated lemon zest and juice, to taste
  • sea salt and ground black pepper, to taste


Serves: 1


Preheat the oven to 400°F (350°F convection) and line a baking sheet with parchment paper.

Lay the pita wedges in a single layer on the lined baking sheet and spray lightly with oil spray. Bake in the oven for 5 minutes until they begin to color. Turn the wedges over and bake for a further 5–8 minutes or until both sides are lightly colored and set aside to cool.

Place the tomato, cucumber, onion, mint, vinegar, lemon juice, salt, and pepper in a bowl and toss gently to combine. Cover with plastic wrap and refrigerate for 30 minutes to marinate. To make the minted yogurt, whisk the yogurt, garlic, mint, lemon zest and juice, salt, and pepper together in a small bowl.

To serve, place the pita triangles on the bottom of a serving bowl or plate. Top with the tomato and cucumber salad. Sprinkle over the olives and top with the hummus and minted yogurt.

Excerpt from The Bikini Body 28-Day Healthy Eating & Lifestyle Guide by Kayla Itsines. Copyright © 2016 by Kayla Itsines. Used with permission by St. Martin’s Press. All rights reserved.

Photo Courtesy: Jeremy Simons