Greek Nachos
Ingredients
- 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
- for the 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) *
- 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 though
Meanwhile, make the pita chips
Cut the pita bread into eights, 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