I went each ways that. very like i like once feta gets a touch melty (because i favor it – all cheese) however once i am really hungry i am on the subject of to shovel the nachos in as quick as doable.

We will undoubtedly be further here. What else would you expect within the Mediterranean nachos?! All extras, please. that's why i favor to serve this with not one-but two-dips.


First Dip: paste. Of course, right? i favor the nice paste. move and serve your favorites (even if it is not do-it-yourself, you get a pass here). If you would like to be an additional gourmet-but simple and affordable-try these cooked garlic paste. Second Dip: Tzatziki. am i able to get the "Oh Yeah! "? as a result of course there's Tzatziki with this baby.

OK-Real quick, Tzatziki solely yoghourt dip/sauce created with garlic, seasoning, and cucumber. I actually have a brilliant simple version that I created all the time for my Greek vegetable simple pitas. and that is specifically what i take advantage of here!

Only between you and me-I have created Tzatziki with soured cream as a result of it what I had in my hands before, and it had been quite decadent Dang. neither is it as thick as I build it with the Greek yoghourt – thus if you are looking for a agent sauce, either use soured cream or add additional juice to the yoghourt.



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

Tzatziki Sauce:

  • 1/2 cup plain greek yogurt
  • 1–2 garlic cloves, minced
  • 1 lemon, juiced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt (or more to taste)


  1. Preheat oven to 375°F. Line one baking sheet with parchment paper and spread pita triangles across; drizzle olive oil lightly across, along with salt and pepper, and toss to coat evenly. On a second baking sheet, place chickpeas and toss with 1 teaspoon olive oil, salt, pepper, and onion powder. Place both sheets in the oven and bake for 10 minutes, tossing both halfway between.  Check for desired crispiness and remove from oven.
  2. Meanwhile, prepare toppings and dips. For the tzatziki sauce: whisk together all of the ingredients. Store leftovers in an airtight container in the fridge.
  3. When the pita chips come out of the oven, transfer to serving tray/plate (or heck, just leave them on the tray!). Top pita nachos with all of the toppings (optional: you can 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.

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