Loaded Greek Salad Nachos Recipe

Name: Loaded Greek Salad Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed; 1/8 teaspoon paprika; 1 teaspoon kosher salt, divided; 3/4 cup diced plum tomatoes (from 2 tomatoes); 2/3 cup diced English cucumber (from 1 small cucumber); 1/4 cup diced red onion; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon fresh lemon juice (from 1 lemon); 2 tablespoons olive oil; 2 teaspoons chopped fresh oregano; 1 1/2 teaspoons red wine vinegar; 1/2 teaspoon black pepper; 1/2 cup plain Greek yogurt; 1/4 cup sour cream; 1 tablespoon chopped fresh dill; 4 (6-in.) pita rounds, each split into 2 rounds, cut into wedges, and toasted; 2 cups shredded rotisserie chicken (from 1 chicken); 6 ounces feta cheese, crumbled (about 1 1/2 cups); 2 cups shredded romaine lettuce; 1/3 cup sliced pickled pepperoncini; 1/3 cup halved pitted kalamata olives

Servings: persons

1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1/8 teaspoon paprika
1 teaspoon kosher salt, divided
3/4 cup diced plum tomatoes (from 2 tomatoes)
2/3 cup diced English cucumber (from 1 small cucumber)
1/4 cup diced red onion
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons olive oil
2 teaspoons chopped fresh oregano
1 1/2 teaspoons red wine vinegar
1/2 teaspoon black pepper
1/2 cup plain Greek yogurt
1/4 cup sour cream
1 tablespoon chopped fresh dill
4 (6-in.) pita rounds, each split into 2 rounds, cut into wedges, and toasted
2 cups shredded rotisserie chicken (from 1 chicken)
6 ounces feta cheese, crumbled (about 1 1/2 cups)
2 cups shredded romaine lettuce
1/3 cup sliced pickled pepperoncini
1/3 cup halved pitted kalamata olives

1
Preheat oven to 400u00b0F. Toss together chickpeas, paprika, and 1/4 teaspoon of the salt on a small rimmed baking sheet. Bake in preheated oven 15 minutes.
2
While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, oil, oregano, vinegar, and black pepper in a medium bowl; set aside. Stir together yogurt, sour cream, dill, and remaining 3/4 teaspoon salt in a small bowl. If desired, transfer yogurt mixture to a squeeze bottle. Set aside.
3
Remove chickpeas from oven, and increase oven temperature to 500u00b0F. Spread toasted pita wedges evenly on a large rimmed baking sheet. Top evenly with chicken and feta. Bake at 500u00b0F just until chicken is warmed through and cheese begins to soften, 3 to 5 minutes.
4
Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt mixture.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed, 1/8 teaspoon paprika, 1 teaspoon kosher salt, divided, 3/4 cup diced plum tomatoes (from 2 tomatoes), and more.

Yes, Loaded Greek Salad Nachos falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Loaded Greek Salad Nachos

How did you like this recipe?

Frequently Asked Questions