Description
Greek-inspired Vegetarian Pita Nachos bring Mediterranean zest to classic comfort food, layering crisp pita chips with tangy feta, olives, and fresh herbs. Packed with Mediterranean flavors, you’ll savor each bite of this playful, shareable appetizer that turns traditional nachos into a delightful culinary adventure.
Ingredients
Scale
Protein:
- 2 cups crumbled tofu
- 1 can chickpeas
- 1/2 cup plant-based protein crumbles
Vegetables and Herbs:
- 1 cup diced tomatoes
- 1/2 cup diced red onions
- 1/4 cup sliced kalamata olives
- 2 tbsp fresh parsley
- 2 tbsp fresh oregano
Dairy and Base:
- 4 pita breads
- 1 cup crumbled feta cheese
- 1/2 cup greek yogurt
- 2 tbsp olive oil
- 1 tsp dried mint
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper to ensure easy cleanup and even cooking.
- Cut pita breads into triangular wedges, creating nacho-style chips that will serve as the base for the dish.
- Toss pita wedges with olive oil, salt, and pepper, then spread them evenly on the prepared baking sheet and bake for 8-10 minutes until crispy and golden.
- Drain and rinse chickpeas, then pat them dry to remove excess moisture for better roasting.
- In a separate pan, sauté crumbled tofu and plant-based protein crumbles until lightly browned and crispy, seasoning with dried mint.
- Roast chickpeas in the oven alongside pita chips for 10-12 minutes, shaking the pan midway to ensure even browning.
- Chop tomatoes, red onions, kalamata olives, parsley, and oregano to create a vibrant mediterranean-style topping.
- Once pita chips are crisp, layer them with roasted protein, chickpeas, and fresh vegetable mixture.
- Sprinkle crumbled feta cheese generously over the nachos for authentic greek flavor.
- Drizzle greek yogurt over the top as a creamy finishing touch.
- Garnish with fresh herbs and serve immediately while the chips remain crunchy and warm.
Notes
- Ensure pita chips are completely dry before baking to achieve maximum crispiness and prevent sogginess.
- Use high-protein tofu varieties like extra-firm for better texture and crumbling consistency when creating plant-based protein layer.
- Swap feta with nutritional yeast or vegan cheese alternatives to make the dish completely dairy-free and suitable for vegan diets.
- Pat chickpeas thoroughly with paper towels before roasting to help them become extra crispy and develop a delightful crunchy exterior.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 15 mg