These sheet pan nachos are the perfect bites of Greek salad on a crunchy canvas.?Delightfully surprising take on nachos.?These will be a hit at the next party.?Everything can be made ahead of time and assembled just before serving.?These will make a great dinner as well!
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ¼ teaspoon paprika
- ¾ cup diced Roma tomatoes
- ¾ cup diced cucumber
- ¼ cup finely chopped red onion
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons fresh lemon juice
- 2 teaspoons red wine vinegar, divided
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper, divided
- ¾ cup Greek yogurt
- 1 tablespoon finely chopped fresh dill
- ¼ teaspoon garlic powder
- 8 ounces pita chips
- 1 ½ cups shredded rotisserie chicken
- 6 ounces feta cheese, crumbled
- 2 cups shredded romaine lettuce
- 1/3 cup sliced pepperoncini peppers
- ¼ cup pitted and sliced Kalamata olives
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
Step 3
Bake in the preheated oven for 15 minutes.
Step 4
While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
Step 5
Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
Step 6
Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
Step 7
Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
Step 8
Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.
Cook’s Note:
To simplify the recipe, feel free to use store-bought tzatziki sauce in place of the yogurt sauce.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 328 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat6g | 28% |
Cholesterol43mg | 14% |
Sodium914mg | 40% |
Total Carbohydrate23g | 8% |
Dietary Fiber4g | 14% |
Protein15g | |
Potassium148mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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