Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Loaded Vegetarian Greek Pita Nachos: A Beginner-Friendly Mediterranean Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy pita chips meet fresh Mediterranean flavors in these Loaded Vegetarian Greek Pita Nachos! 🥙✨ Topped with juicy tomatoes, cucumbers, olives, feta, and a tangy yogurt drizzle, this dish is crunchy, refreshing, and absolutely delicious. Perfect for beginners, it’s a quick, vibrant meal or snack that’s both healthy and satisfying!

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Scale

For the Tzatziki:

  • 1 cup plain Greek yogurt
  • 1 cup grated cucumber (unpeeled), about 1 medium cucumber
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh dill, minced
  • 1 tablespoon lemon juice, about ½ a juicy lemon
  • 2 cloves garlic, finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For the Spicy Roasted Chickpeas:

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 ½ teaspoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cayenne pepper

For the Pita and Toppings:

  • 2 packages of pita bread, each cut into 8 triangles
  • 1 red onion, diced
  • 1 cup Roma tomatoes, quartered
  • 1 cucumber, chopped
  • 1 block fresh feta cheese, crumbled
  • 1 tablespoon fresh dill, roughly chopped

Optional Protein Additions:

If you want to add more protein to this dish, you can include grilled or roasted chicken or beef. Here are two simple preparation methods:

For Chicken:

  • 1 boneless, skinless chicken breast, cut into strips
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder

Heat a skillet over medium-high heat. Add the olive oil and chicken strips. Season with salt, pepper, oregano, and garlic powder. Cook for 4-5 minutes per side or until the chicken is golden brown and cooked through. Let it rest for a few minutes before slicing it into bite-sized pieces.

For Beef:

  • ½ pound ground beef
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon paprika

Heat a skillet over medium heat. Add the ground beef and seasonings. Cook until browned and fully cooked, breaking it apart with a spatula as it cooks. Drain any excess fat before using it as a topping.

Instructions

1. Prepare the Tzatziki Sauce

  1. Place a fine mesh strainer over a bowl or your sink. Grate the cucumber using a coarse grater, allowing the excess water to drain.
  2. In a small mixing bowl, combine the Greek yogurt, olive oil, minced fresh dill, lemon juice, minced garlic, salt, and black pepper.
  3. Squeeze the grated cucumber using a clean dish towel to remove any remaining moisture. Add it to the yogurt mixture and stir well.
  4. Cover and refrigerate the tzatziki for at least 15 minutes to allow the flavors to develop.

2. Roast the Chickpeas

  1. Preheat the oven to 400°F.
  2. Spread the drained and towel-dried chickpeas onto a baking sheet.
  3. Drizzle with olive oil and season with salt, black pepper, and cayenne pepper. Toss to coat evenly.
  4. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy.
  5. Remove from the oven and let them cool slightly before using.

3. Toast the Pita Chips

  1. Reduce the oven temperature to 325°F.
  2. Arrange the pita triangles in a single layer on a baking sheet.
  3. Bake for about 10 minutes, flipping them halfway through, until they become crisp and slightly golden.
  4. Remove from the oven and set aside.

4. Prepare the Fresh Toppings

  1. Dice the red onion, quarter the Roma tomatoes, and chop the cucumber.
  2. Crumble the feta cheese and roughly chop the fresh dill.

5. Assemble the Nachos

  1. Lay the toasted pita triangles in an even layer on a large serving platter or baking sheet.
  2. Evenly distribute the diced red onion, chopped cucumber, and quartered Roma tomatoes over the pita.
  3. Sprinkle the roasted chickpeas over the top.
  4. Drizzle generously with the prepared tzatziki sauce.
  5. Finish with crumbled feta cheese and a sprinkle of fresh dill.

If adding grilled chicken or beef, scatter it over the top before drizzling with tzatziki.

Notes

  • How to Tell When the Chickpeas Are Done: Roasted chickpeas should be golden brown and crispy on the outside. If they are still soft, continue roasting for a few more minutes.
  • Preventing Soggy Pita Chips: Make sure to toast the pita well before assembling the nachos. This helps them hold up under the toppings.
  • Balancing the Flavors: If you prefer a milder flavor, reduce the cayenne pepper in the chickpeas. You can also add a drizzle of honey for a hint of sweetness.
  • Make-Ahead Tips: The tzatziki and roasted chickpeas can be prepared up to a day in advance and stored in airtight containers in the refrigerator.
  • Author: Paula Susan
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Find it online: https://www.valerierecipes.com/loaded-vegetarian-greek-pita-nachos-a-beginner-friendly-mediterranean-delight/