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Mediterranean Nachos
5 from 63 votes

Mediterranean Nachos

Mediterranean Nachos feature crisp pita triangles topped with roasted chickpeas, kalamata olives, sun-dried tomatoes, banana peppers, shallots, and crumbled feta. The combination creates a crunchy base with briny, tangy, and mildly spicy accents. These nachos are assembled hot or at room temperature and are best served with creamy hummus and tzatziki, balancing the bold toppings with cool, smooth dips.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. Meanwhile, prepare toppings and dips, if making homemade.
  4. 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.
  5. 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.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to four days.
  • To reheat, spread nachos on a baking sheet and warm in a 350°F oven until crisp and heated through.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 340

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.