Description
Mediterranean magic unfolds with Loaded Vegetarian Greek Pita Nachos, blending crispy pita chips with zesty toppings. Creamy tzatziki, fresh herbs, and tangy feta create a delightful snack you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 pita breads
- 2 cups mixed vegetables (bell peppers, zucchini, red onions)
- 1.5 cups chickpeas
- 1 cup crumbled feta cheese
Protein and Dairy:
- 1/2 cup greek yogurt
- 1/4 cup hummus
- 2 tablespoons olive oil
Seasonings and Garnishes:
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sliced kalamata olives
Instructions
- Preheat the oven to 425°F, preparing a large baking sheet with parchment paper for optimal crispy results.
- Cut pita breads into triangular wedges, ensuring uniform size for even crisping and consistent texture.
- Toss pita wedges with olive oil, sprinkling oregano, garlic powder, salt, and black pepper to create a flavorful base layer.
- Arrange seasoned pita triangles in a single layer on the prepared baking sheet, spreading them to prevent overlap.
- Roast pita wedges for 8-10 minutes until golden brown and crisp, watching carefully to prevent burning.
- While pitas are crisping, sauté mixed vegetables in a skillet over medium heat until slightly caramelized and tender.
- Add chickpeas to the vegetable mixture, warming them through and allowing slight browning for enhanced flavor.
- Remove crispy pita chips from the oven and arrange on a serving platter.
- Layer the warm vegetable and chickpea mixture generously over the pita chips.
- Dollop greek yogurt and hummus across the nachos, creating creamy drizzles.
- Sprinkle crumbled feta cheese over the top for a tangy mediterranean touch.
- Garnish with fresh parsley and kalamata olives for a burst of color and additional flavor complexity.
- Serve immediately while pita chips remain crisp and toppings are warm.
Notes
- Customize pita thickness for optimal crunchiness by choosing thinner varieties that crisp more easily and provide a lighter texture.
- Prevent soggy nachos by patting vegetables dry before sautéing to remove excess moisture and maintain chip crispness.
- Enhance protein content by substituting chickpeas with seasoned tofu or lentils for diverse dietary preferences and nutritional variety.
- Create a gluten-free version by using corn tortilla chips instead of pita bread, ensuring everyone can enjoy this delightful Mediterranean-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 386
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 11 g
- Protein: 15 g
- Cholesterol: 30 mg