We are starting a brand new blogging marathon today and I picked a very interesting theme. It is ‘Bring on your Nachos‘ and so for the next 3 days, I’m going to post some interesting Nacho recipes — a little different from the cheese laden ones we are all used to.
These Greek Nachos have been on my mind ever since I watched Kelsey Nixon make them on The Kitchn. I bookmarked the recipe right away, but it took me all this while to get to making it.
These nachos are made with homemade pita chips (baked pita bread wedges) and topped with creamy yogurt based Tzatziki sauce and veggies. I fell in love with Tzatziki sauce after I made it for the Mega BM and have been looking for recipes to enjoy it in and these nachos are just perfect.
I skipped the feta cheese since I didn’t have it on hand, but I don’t think I missed it much. Also since my husband does not eat yogurt, I gave him just the chips with veggies (like you see in the above 2 pics). But I found other recipes for Greek Nachos that have hummus and tahini sauce toppings, so the next time I’ll make that version for him.
1cupChickpeasCooked (rinsed & drained if using canned beans)
1CucumberMedium , finely diced
1TomatoMedium , finely chopped
1Red OnionSmall , finely chopped
To tasteSalt Pepper&
Feta CheeseAs needed (optional)
Make Pita Chips: Preheat oven to 400°F. Brush the pitas with olive oil and cut into 6 wedges. Place them in a single on the baking sheet, sprinkle with salt and bake for 10~13 minutes or until they are crispy and crunchy. Turn the sheet halfway through baking for even cooking. Let cool and keep ready. These can be stored in an airtight container for later use as well.
Make Tzatziki sauce: In a bowl, combine Greek yogurt, dill, lemon juice, garlic, salt and pepper. Mix well.
To make Greek Nachos: Arrange pita chips on serving plate, top with chickpeas, cucumber, tomato, red onion and black olives.
Spoon the tzatziki sauce over the pita chips and sprinkle with feta cheese (if using) and serve immediately.