Everything you love about a Greek salad—but way more fun! Delivering a perfect blend of flavor and texture in every bite, these loaded nachos are the perfect snack to throw together for your next at-home movie night or tailgate party. This recipe is an excellent way to give a new life to leftover rotisserie chicken and veggie scraps kicking around your fridge. Feel free to use store bought pita chips rather than baking your own.
1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1/8 teaspoon paprika
1 teaspoon kosher salt, divided
3/4 cup diced plum tomatoes (from 2 tomatoes)
2/3 cup diced English cucumber (from 1 small cucumber)
1/4 cup diced red onion
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons olive oil
2 teaspoons chopped fresh oregano
1 1/2 teaspoons red wine vinegar
1/2 teaspoon black pepper
1/2 cup plain Greek yogurt
1/4 cup sour cream
1 tablespoon chopped fresh dill
4 (6-in.) pita rounds, each split into 2 rounds, cut into wedges, and toasted
Preheat oven to 400°F. Toss together chickpeas, paprika, and 1/4 teaspoon of the salt on a small rimmed baking sheet. Bake in preheated oven 15 minutes.
While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, oil, oregano, vinegar, and black pepper in a medium bowl; set aside. Stir together yogurt, sour cream, dill, and remaining 3/4 teaspoon salt in a small bowl. If desired, transfer yogurt mixture to a squeeze bottle. Set aside.
Remove chickpeas from oven, and increase oven temperature to 500°F. Spread toasted pita wedges evenly on a large rimmed baking sheet. Top evenly with chicken and feta. Bake at 500°F just until chicken is warmed through and cheese begins to soften, 3 to 5 minutes.
Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt mixture.
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