Name: Loaded Vegetarian Greek Pita Nachos Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 cup plain Greek yogurt; 1 cup grated cucumber (unpeeled, about 1 medium cucumber); 1 tbsp extra virgin olive oil; 1 tbsp fresh dill (minced); 1 tbsp lemon juice (about 1/2 a juicy lemon); 2 cloves garlic (finely minced); 1/2 tsp kosher salt; 1/4 tsp ground pepper; 15 oz can of chickpeas (drained, rinsed, and patted dry); 1 1/2 tsp olive oil; 1 tsp salt; 1/4 tsp pepper; 1/2 tsp cayenne pepper; 2 packages pita bread (each cut into 8 triangles); 1 red onion (diced); 1 cup roma tomatoes (quartered); 1 cucumber (chopped); 1 block fresh feta cheese (crumbled); 1 tbsp fresh dill (roughly chopped)

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Introduction

Loaded Vegetarian Greek Pita Nachos are a vibrant and satisfying twist on traditional nachos, featuring crisp pita chips topped with fresh vegetables, roasted chickpeas, and creamy tzatziki. This dish combines Mediterranean flavors with a fun, shareable format perfect for gatherings or a tasty snack.

A white tray filled with several small, triangular pieces of pita bread forming the base layer, light golden brown with a soft texture; scattered on top are chunks of green cucumber, halved red cherry tomatoes, and diced purple onions creating a colorful, fresh-looking second layer; drizzled over these are spots of creamy white sauce with green herb specks, adding a smooth texture; crumbled white feta cheese is sprinkled generously across the dish, contributing a crumbly texture and light color contrast; bright green sprigs of fresh dill are placed sparingly to add a pop of color and freshness, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain Greek yogurt
1 cup grated cucumber (unpeeled, about 1 medium cucumber)
1 tbsp extra virgin olive oil
1 tbsp fresh dill (minced)
1 tbsp lemon juice (about 1/2 a juicy lemon)
2 cloves garlic (finely minced)
1/2 tsp kosher salt
1/4 tsp ground pepper
15 oz can of chickpeas (drained, rinsed, and patted dry)
1 1/2 tsp olive oil
1 tsp salt
1/4 tsp pepper
1/2 tsp cayenne pepper
2 packages pita bread (each cut into 8 triangles)
1 red onion (diced)
1 cup roma tomatoes (quartered)
1 cucumber (chopped)
1 block fresh feta cheese
1 tbsp fresh dill (roughly chopped)

Instructions

Step 1: Preheat your oven to 400℉ to prepare for roasting the chickpeas.
Step 2: To make the tzatziki, grate the unpeeled cucumber using a coarse grater into a fine mesh strainer set over a bowl or the sink to allow excess water to drain.
Step 3: In a small bowl, combine the Greek yogurt, extra virgin olive oil, minced dill, lemon juice, garlic, salt, and pepper.
Step 4: Use a dish towel to squeeze out any remaining liquid from the grated cucumber, then stir it into the yogurt mixture. Refrigerate the tzatziki until ready to serve.
Step 5: Toss the drained and patted dry chickpeas with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until golden and crispy. Remove and sprinkle with cayenne pepper.
Step 6: Lower the oven temperature to 325℉. Arrange the pita triangles on a baking sheet in a single layer and toast for about 10 minutes until crisp.
Step 7: While the pita toasts, chop the red onion, quarter the roma tomatoes, chop the cucumber, crumble the feta cheese, and roughly chop the fresh dill.
Step 8: Once toasted, spread the pita chips evenly on a serving platter. Top with tomatoes, cucumber, and red onion, followed by the roasted chickpeas, a drizzle of tzatziki, and a sprinkle of fresh dill and crumbled feta.

Tips & Variations

For extra flavor, dust the pita chips with a bit of smoked paprika before toasting.
To make it vegan, substitute yogurt with a plant-based alternative and skip the feta or use vegan cheese.
Adding olives or roasted red peppers can boost the Mediterranean taste.
Serve with a squeeze of fresh lemon juice on top for a bright finish.

Storage

Store leftover tzatziki and roasted chickpeas separately in airtight containers in the refrigerator for up to 3 days. Keep pita chips in a sealed container at room temperature to maintain crispness. Reheat chickpeas in the oven to restore their crunch before serving again. Avoid assembling the nachos until ready to eat to prevent sogginess.

How to Serve

A large rectangular white tray is filled with broken pita bread pieces forming the base layer, showing a soft, light beige texture with some toasted spots. On top, there is a colorful mix of chopped cucumber chunks in green, halved bright red cherry tomatoes, and small pieces of purple-red onion. Sprinkled all over are crumbles of white feta cheese and small golden-brown roasted chickpeas. Drizzled unevenly across the dish is a creamy white sauce with green herb specks. There are also small sprigs of fresh green dill scattered on top. The entire dish is shown on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tzatziki ahead of time?

Yes, tzatziki tastes even better after resting for a few hours as the flavors meld. Prepare it up to 1 day in advance and keep refrigerated until ready to use.

What can I use if I don’t have fresh dill?

If fresh dill is unavailable, dried dill can be used in smaller quantities, though fresh dill provides the best flavor and texture. Alternatively, fresh parsley or mint can offer a different but tasty twist.