Active Time
40 Mins
Total Time
40 Mins
Yield
Serves 8 (serving size: about 1 cup)

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. 

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt mixture.

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