Mediterranean Nachos are a super easy appetizer, ready in 20 minutes! A bed of crispy pita chips is loaded with your favorite texture-filled toppings like cucumber, sun-dried tomato, banana peppers, and crispy chickpeas. Serve them with hummus and tzatziki for the perfect pairing. They’re simple, quick and full of flavor. P.S. It can totally sub for dinner, too.
If two of your favorite words include Mediterranean and nachos, then you’re in the right place.
Many of my favorite vegetarian dinners include a spin of Mediterranean flavors. There’s no shortage from pasta salad, to flatbread, to quiche, and even frittata. And you know I love me some vegetarian appetizers.
So these nachos?! These nachos are perfection. They’re also 100% acceptable as a meatless meal (it can’t be just me, can it?!).
They’re satisfying, with loads of texture and flavor, and it definitely can’t get better than serving them with not one but two dipping sauces, can it?!
There are so many reasons to love these nachos, including how easy they are to assemble. Let’s get cooking!
How to Make Mediterranean Nachos
This is truly such an easy and quick recipe, I’m willing to bet it’s going to be on repeat for… ever? We’re going to start with the base layer: pita bread.
Step 1: Toast the Pita Bread
If I have one rule when enjoying bright, bold Mediterranean flavors, it’s that pita bread must be involved. Ok, the rule of having a carb is basically a given at any meal, but it’s super important here.
Pita bread is naturally our nacho base; it’s the vehicle that is going to transport all those toppings and dips straight into our mouths.
Cut each pita bread round into triangles. Start by cutting the circle in half, and then cut each half into fourths.
If you want smaller pitas, of course, you can cut them into small pieces, or thirds for larger ones. This is not a science, just make sure they’re the perfect size for you to pick up and enjoy!
Toss the triangles with a little olive oil and salt and pepper, then toast up in the oven. Crisping up the pita bread helps them withstand the toppings, as a chip would.
Step 2: Mediterranean Nacho Toppings
The beauty of nachos is that you can mix and match toppings to your preferences – or really, what you already have at home, making this super easy and fuss-free!
The one topping that isn’t just a “throw it on” topping is crispy chickpeas. As the pita bread toasts up in the oven, you’ll also toss canned chickpeas with spices and roast them in the oven, too, until they are crispy.
I highly recommend including this topping. The crunch adds a delightful texture, and the spices on them add a warmness to the toppings.
If you love crispy chickpeas, be sure to check out this Greek salad, too!
In addition to the chickpeas, here are the toppings I use:
- Kalamata Olives
- Sun-Dried Tomatoes
- Banana Peppers
- Feta Cheese
- Green Onions
Of course, this is not an exhaustive list and you can make substitutes as needed.
Other additions (and some substitutions) that are fabulous include diced red onion, green olives, and anchovies. If you’re looking for a meat substitute, try the mushroom filling in these vegetarian gyros! There’s no limit to the toppings you can add!
Step 3: To Bake or Not to Bake
Now, there are two ways to go about these nachos.
- Throw the toppings on the crispy pita slices then place the whole sheet pan of nachos and back into the oven to warm through for a few minutes, or…
- Throw the toppings on top of the pita once it’s crispy and…eat it all immediately.
Because we just have feta cheese on these nachos, not necessarily a big cheesy layer holding everything together, it’s not essential that we bake the entire layered nachos again. However, the feta cheese does get a little melty when baked, and it warms all the toppings up.
On the other hand, if you’re ready to dive in because you can’t wait another minute, then you can absolutely eat once it’s assembled.
What about those dips?
You can really be all about the homemade factor here and make one or both from scratch (you did see the tzatziki sauce recipe I have here is a lazy girl version, right?) or use storebought and make your life easier.
What is tzatziki sauce?
If you’re not familiar, no worries!
Tzatziki is simply a yogurt dip/sauce made with garlic, spices, and cucumbers.
The super-easy version that I make all the time for my Easy Veggie Greek Pitas is exactly what I use here, too. And you know, whenever I’m needing a little creamy, flavorful addition to a meal.
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, too. It’s more traditional that way.
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, too, just not as thick as when made with greek yogurt.
More Mediterranean Appetizers to Love
Whether you’re making a Meditteranean-inspired spread for game day, a gathering with friends, or a fun dinner at home, be sure to check out these other appetizers that pair well with these nachos.
- Green Olive Tapenade (or black olive tapenade)
- Artichoke Tapenade
- Loaded Greek Sweet Potato Fries
- Sun-Dried Tomato and White Bean Hummus
- Whipped Feta with Marinated Olives
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
- 4 pita pocket bread, sliced into 8 triangles each
- 1/2 cup chickpeas, drained and rinsed, pat dry
- 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 Tablespoon fresh parsley, chopped for garnish
- Hummus, for serving
- Tzatziki Sauce, for serving
- Preheat oven to 375°F. Line one baking sheet with parchment paper and spread pita triangles across. Drizzle olive oil lightly across the pita bread, along with salt and pepper, and toss to coat evenly.
- On a second baking sheet, spread out the rinsed and dried chickpeas. Toss with 1 teaspoon olive oil, salt, pepper, and onion powder. Place both sheets in the oven and bake for 10 minutes, tossing each halfway through. Check for desired crispiness and remove from oven.
- Meanwhile, prepare toppings and dips, if making homemade.
- When the pita chips come out of the oven, transfer them to a serving tray/plate (or just leave them on the tray!). Top pita slices with olives, sun-dried tomatoes, banana peppers, shallot slices, and feta crumbles.
- If desired, 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.
- Storage: store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: for best results, reheat on a baking sheet in the oven at 350 until warmed through and crispy.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
By the Way…
This recipe is part of our easy vegetarian appetizers collection. Check it out!