Two favorite words: Mediterranean and nachos.
That is, unless, it’s the last week of January and the text message reads: school’s canceled. Then those are my two favorite words.
We’re going on day FOUR of no-school and this teacher is beside herself.
While the blog gives me more than enough work to do for a full-time job, it’s amazing to have this time to rest and test out – only about a million -recipes.
Eat these ever-so addicting Mediterranean Nachos. On repeat.
How to Layer Mediterranean Nachos
Step 1: THE PITA BREAD!
How could you have anything Mediterranean without pita?
I have no idea.
Mostly because my carb-loving self can’t imagine not having carbs. Because I’m sure there are plenty of Mediterranean dishes out there without pita.
Not this one.
So pita triangles of pita go into the oven on a large baking sheet to crisp up (hello, we must have crunchy nachos).
Step 2: THE TOPPINGS!
- chickpeas (which also crisp up with the pita)
- kalamata olives
- sun-dried tomatoes
- pepperoncini (banana peppers as I like to call them)
- feta crumbles
- green onions
Other additions? Add some diced red onion, sprinkles of salt, green olives, anchovies… whatever Mediterranean flavors you love!
You have two options with the toppings:
- Throw them on top of the pita and back into the oven to warm through for a few minutes, or,
- Throw them on top of the pita once it’s crispy and eat immediately.
I go both ways.
I like it when the feta cheese gets a little melty (because I’m like that – ALL THE CHEESE) but when I’m really hungry I’m just about shoveling the nachos in as quickly as possible.
Step 3: THE DIPS!
We’re definitely going extra here.
What else would you expect on Mediterranean Nachos?!
ALL the extra, please. Which is why I love serving these with not one – but two – dips.
The first dip: hummus.
Naturally, right? I love a good hummus. Go ahead and serve up your favorite (even if it’s not homemade, you get a pass here).
If you do want to be extra gourmet – but easy and affordable – try out this roasted garlic hummus. YAHUM!
The second dip: tzatziki. Can I get an “oh yeah!”? Because of course there’s tzatziki with these babies.
What is tzatziki?
Ok – real quick, tzatziki is simply a yogurt dip/sauce made with garlic, spices, and cucumbers.
I have a super easy version that I make all the time for my Easy Veggie Greek Pitas. And it’s exactly what I use here, just without the cucumbers since they’re on the nachos.
You can always add shredded cucumber (just grate the cucumber on a box grater!) to add more texture to your tzatziki if you’d like.
And just between you and me, I’ve made tzatziki with sour cream because it’s what I had on hand before, and it’s pretty dang decadent.
But it’s not as thick as when I make it with greek yogurt (full-fat yogurt is my choice – more flavor), so if you’re looking for a thinner sauce, either use the sour cream or add more lemon juice to the yogurt.
That’s it! Tasty greek nachos with tzatziki that’s made either way!
So incredibly easy and a super crowd-pleasing appetizer.
Speaking of super… that Super Bowl thing is coming up soon. I think.
I don’t really partake in the football festivities, just the food. And these would be great for that.
Looking for More Easy Mediterranean Appetizers?
Check out these recipes!
- Mediterranean Flatbread
- Green Olive Tapenade (or black olive, or artichoke…)
- Loaded Greek Sweet Potato Fries
- Sun-Dried Tomato and White Bean Hummus
An easy and quick vegetarian appetizer with crispy, warm pita pieces, Mediterranean toppings, served with hummus and tzatziki sauce.
- 4 pita pocket bread, sliced into 8 triangles each
- 1/2 cup chickpeas, drained and rinsed
- 1 teaspoon olive oil + more for drizzle
- Salt and pepper, to taste
- 1/4 teaspoon onion powder
- 1/2 medium cucumber, diced small
- 1/4 cup kalamata olives, pitted and sliced
- 1/2 cup sun-dried tomatoes, julienned (I like the ones in oil and I just dab off the oil before using)
- 1/2 cup banana peppers, sliced
- 1 small shallot, thinly sliced
- 1/2 cup feta crumbles
- 2–3 green onions, sliced for garnish (I use white and green parts)
- 2–3 TBSP fresh parsley, chopped for garnish
- Hummus, for serving
- 1/2 cup plain greek yogurt
- 1–2 garlic cloves, minced
- 1 lemon, juiced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (or more to taste)
- Preheat oven to 375°F. Line one baking sheet with parchment paper and spread pita triangles across; drizzle olive oil lightly across, along with salt and pepper, and toss to coat evenly. On a second baking sheet, place chickpeas and toss with 1 teaspoon olive oil, salt, pepper, and onion powder. Place both sheets in the oven and bake for 10 minutes, tossing both halfway between. Check for desired crispiness and remove from oven.
- Meanwhile, prepare toppings and dips. For the tzatziki sauce: whisk together all of the ingredients. Store leftovers in an airtight container in the fridge.
- When the pita chips come out of the oven, transfer to serving tray/plate (or heck, just leave them on the tray!). Top pita nachos with all of the toppings (optional: you can put the nachos back in the oven for 3-5 minutes if you want the toppings to be warm, too!). Garnish with green onion and chopped parsley. Serve immediately with hummus and/or tzatziki sauce.
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Serving Size: 8 pita chips
- Calories: 340
- Sugar: 9.3 g
- Sodium: 479 mg
- Fat: 7.9 g
- Carbohydrates: 41.6
- Fiber: 7.4 g
- Protein: 24.5
Keywords: easy, party, super bowl, finger food, vegetarian