Get the Recipe Mediterranean Nachos

Name: Get the Recipe Mediterranean Nachos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 4 pita pocket bread; 1/2 1/2 cup chickpeas; 1 1 teaspoon olive oil + more for drizzle; salt and pepper; 1/4 1/4 teaspoon onion powder; 1/2 1/2 medium cucumber; 1/4 1/4 cup kalamata olives; 1/2 1/2 cup sun-dried tomatoes; 1/2 1/2 cup banana peppers; 1 1 small shallot; 1/2 1/2 cup feta crumbles; 2-3 2-3 green onions; 2-3 2-3 Tablespoon fresh parsley; hummus; Tzatziki sauce

User Reviews

5.0

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
340 kcal
Course
Appetizer
Cuisine
Mediterranean

Get the Recipe Mediterranean Nachos

Uri Fleming

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Mediterranean Nachos are a super easy appetizer (or dinner), ready in 20 minutes! A bed of crispy pita chips is loaded with your favorite texture-filled toppings like cucumber, sun-dried tomato, banana peppers, and crispy chickpeas. Serve them with hummus and tzatziki for the perfect pairing. They're simple, quick and full of flavor.

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Ingredients

Servings

4 4 pita pocket bread sliced into 8 triangles each
1/2 1/2 cup chickpeas drained and rinsed, pat dry
1 1 teaspoon olive oil + more for drizzle
salt and pepper to taste
1/4 1/4 teaspoon onion powder
1/2 1/2 medium cucumber diced small
1/4 1/4 cup kalamata olives pitted and sliced
1/2 1/2 cup sun-dried tomatoes julienned (I like the ones in oil and I just dab off the oil before using)
1/2 1/2 cup banana peppers sliced
1 1 small shallot thinly sliced
1/2 1/2 cup feta crumbles
2-3 2-3 green onions sliced for garnish (I use white and green parts)
2-3 2-3 Tablespoon fresh parsley chopped for garnish
hummus for serving
Tzatziki sauce for serving

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Instructions

Preheat oven to 375°F. Line one baking sheet with parchment paper and spread pita triangles across. Drizzle olive oil lightly across the pita bread, along with salt and pepper, and toss to coat evenly.
On a second baking sheet, spread out the rinsed and dried chickpeas. Toss with 1 teaspoon olive oil, salt, pepper, and onion powder. Place both sheets in the oven and bake for 10 minutes, tossing each halfway through. Check for desired crispiness and remove from oven.
Meanwhile, prepare toppings and dips, if making homemade.
When the pita chips come out of the oven, transfer them to a serving tray/plate (or just leave them on the tray!). Top pita slices with olives, sun-dried tomatoes, banana peppers, shallot slices, and feta crumbles.
If desired, put the nachos back in the oven for 3-5 minutes if you want the toppings to be warm, too. Garnish with green onion and chopped parsley. Serve immediately with hummus and/or tzatziki sauce.

Equipments used:

Notes

Storage: store any leftovers in an airtight container in the fridge for up to 4 days.
Reheating: for best results, reheat on a baking sheet in the oven at 350 until warmed through and crispy.

Nutrition Information

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Serving 8pita chips Calories 340kcal (17%) Carbohydrates 41.6g (14%) Protein 24.5g (49%) Fat 7.9g (12%) Sodium 479mg (20%) Fiber 7.4g (30%) Sugar 9.3g (19%)