Easy Greek Nachos with Fresh Vegetables
Ingredients
Chickpeas
- 1 can chickpeas, rinsed and drained
- 1 tbsp extra virgin olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 cumin powder
- 1/2 kosher salt
Pita chips
- 4 pita breads, cut into eighths
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher or Maldon salt
- 1/2 tsp za’atar spice blend (optional)
Serve with
- 1/2 C Tofu Tzatziki
- 1-2 tomatoes, small dice
- 1/4 red onion, small dice
- 1/2 cucumber, small dice
- 1/4 C kalamata olives, sliced
- Fresh Parsley or dill (optional)
Preparation
Preheat the oven to 375° F.
Make the chickpeas. Add the rinsed chickpeas along with the olive oil and spices to a large sheet pan and stir to evenly coat the chickpeas with the spice mixture. Bake the chickpeas for 15-20 minutes until slightly crispy, stirring halfway through.
Meanwhile, make the pita chips. Cut the pita bread into eighths, the way you would cut a pizza. Add the pita bread to the baking sheet and drizzle with olive oil. Sprinkle with salt and the za’atar spice blend. Bake for 10-15 minutes or until golden brown.
When the chickpeas and pita chips are done, remove them from oven and allow them to cool slightly. Top the pita chips with the Tofu Tzatziki, crispy chickpeas, tomato, red onion, cucumber, kalamata olives and fresh parsley or dill. Serve immediately, or make the chips and chickpeas ahead of time, and finish just before serving. This can be done one to two days ahead of time.
