Description
Loaded Vegetarian Greek Pita Nachos are a fresh, flavor-packed twist on classic nachos. Crispy pita triangles are topped with spicy roasted chickpeas, juicy tomatoes, crunchy cucumbers, briny olives, crumbled feta, and a creamy homemade tzatziki drizzle. Perfect for weeknight dinners, game day spreads, or an easy Mediterranean-inspired appetizer.
Ingredients
Scale
For the Tzatziki
- 1 cup grated cucumber (unpeeled, excess moisture squeezed out)
- 1 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Spicy Roasted Chickpeas
- 1 (15 oz) can chickpeas, drained and rinsed
- 1½ teaspoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cayenne pepper
For the Nachos
- 4 pita breads, cut into 8 triangles each
- 1 cup cherry or Roma tomatoes, diced
- 1 cup cucumber, diced
- ¼ cup red onion, finely diced
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- ¼ cup sliced Kalamata olives (optional)
Instructions
1. Make the Tzatziki
- Grate the cucumber and place it in a fine mesh strainer over the sink. Let excess liquid drain.
- In a bowl, combine Greek yogurt, olive oil, dill, lemon juice, garlic, salt, and pepper.
- Squeeze remaining moisture from the cucumber using a clean towel.
- Stir cucumber into the yogurt mixture.
- Refrigerate for at least 20 minutes to allow flavors to develop.
2. Roast the Chickpeas
- Preheat oven to 400°F.
- Pat chickpeas dry thoroughly. Optional: gently rub off loose skins for extra crispiness.
- Spread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast 20–25 minutes, tossing halfway through, until golden and crispy.
- Remove from oven and toss with cayenne. Set aside.
3. Crisp the Pita
- Lower oven temperature to 325°F.
- Arrange pita triangles on the same baking sheet.
- Bake 8–10 minutes until lightly golden and crisp.
4. Assemble
- Leave pita on the baking sheet for serving.
- Top with tomatoes, cucumber, red onion, olives, feta, and fresh dill.
- Add roasted chickpeas.
- Drizzle generously with tzatziki.
- Serve immediately.
Notes
- For extra crispy chickpeas, dry them thoroughly before roasting.
- Store leftovers separately to prevent soggy pita.
- Tzatziki can be made up to 24 hours in advance.
- Skip cayenne for a milder version.
- Great served as an appetizer or light dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 13 g
- Cholesterol: 25 mg