Level up your nacho game with these vegetarian greek nachos! Made with homemade pita chips underneath a pile of fresh toppings and paired with tzatziki sauce, hummus, and whipped feta, it's the perfect party appetizer or light dinner. .
Traditional nachos are amazing and all. But as a Mediterranean food lover, these greek nachos are hard to beat!
It all starts with a layer of toasted pita bread topped with THREE different dips and finished off with all the fresh veggies and greek toppings you can think of like banana peppers, roasted red peppers, red onion, and crispy chickpeas. This recipe is easily customizable too so you can swap out things you don't care for or don't have on hand and make it your own. These sheet pan nachos makes a great game day appetizer or snack to graze on with friends.
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The Dips
We use three different dips in these nachos:
- Tzatziki - This is a traditional greek dip made with greek yogurt, cucumbers, lemon juice, and dill.
- Whipped feta - This is my favorite of the dips and is so easy to make. All you do is blend up some crumbled feta really well with olive oil and almond milk until it's nice and creamy. It makes for a great spread on toast or crackers too.
- Hummus - Would it really be greek nachos without hummus? I would normally make my own with my creamy hummus recipe but used store bought here for simplicity.
Ingredients and Substitutions
- Pita - Any type of pita will work in this recipe. I used a flax, oat, and whole wheat pita brand and cut them into pita wedges. If you don't want to make your own pita chips you can also use store bought pita chips or tortilla chips.
- Olive oil - Used to toast the pita and chickpeas. Avocado oil or vegetable oil will work as well.
- Banana peppers - I used the jarred kind with a mild heat. If you prefer hot, you can use that kind too.
- Roasted red peppers - I prefer the jarred kind of these as well but you can also make your own or just use cut up bell peppers.
- Tzatziki - I made my own but feel free to use store bought.
- Hummus - Either store bought or homemade will work.
- Whipped feta - A store bought feta dip will work or you can just crumble feta on top of the nachos.
How to Make Mediterranean Nachos
All you need to make this recipe is a baking pan to toast the pita and chickpeas. I like to assemble the nachos and serve them on the same baking pan but you can also use a platter if you want.
Step 1 : Make the tzatziki (skip this step if you're using store bought). If making the tzatziki from scratch, start by grating the cucumber half using the large side of the grater. No need to peel and deseed the cucumber. The pieces that flow thought the grater once have large pieces of skin or seeds in it.
Place the grated cucumber in a small bowl with a towel and gently squeeze the water out of the cucumber. Prepare the rest of the tzatziki sauce my mixing together all the ingredients in a bowl and set in the fridge while you make the rest of the nachos.
Step 2 : Make the whipped feta (skip this step if you're using store bought). Add the feta, almond milk, olive oil, salt, and garlic powder to a blender and blend well until creamy. The mixture should spin smoothly in the blender. Set aside while you make the rest of the nachos.
Step 3 : Toast the pita. Cut your pita into small triangles and toss with olive oil and salt on a baking sheet lined with parchment paper for easy clean up. Spread the pita out into a single layer and bake in the oven until nice and golden brown. The pita chips will get even crispier as they cool down.
Step 4 : Roast the chickpeas. Drain and rinse the chickpeas and toss with olive oil and salt. Like the pita, spread them out on a baking pan in a single layer and bake until golden and sizzling.
Step 5 : Assemble. Spread the toasted pita into a single layer and top with a few spoonfuls of each of the three dips - tzatziki, whipped feta, and hummus. Then sprinkle the roasted red peppers, banana peppers, and red onion over top followed by the chopped cucumber and roasted chickpeas. Garnish with a sprinkle of extra dill and enjoy!
Recipe Variations
There are endless ways to make this greek nachos recipe your own:
- Add kalamata olives on top. I'm not an olive person which is why I left them off but this is usually standard in greek-style dishes.
- Slice up some plump grape tomatoes to sprinkle on top.
- This recipe is made vegetarian but if you want to add some meat on top, ground beef or ground lamb would be great or even chicken shawarma.
- You can also switch up the dips and use a red pepper dip, olive tapenade, or baba ganoush
How to Store
If you have left over nachos, cover the pan with plastic wrap or aluminum foil and store it in the fridge. The nachos will only stay good for another day or two before the pita chips begin to get damp from the dips.
Frequently Asked Questions
Use a gluten free pita brand or gluten free pita crackers to make this recipe gluten free.
Yes, use a dairy free yogurt for the tzatziki and a dairy free feta.
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Recipe
Greek Nachos
Ingredients
For the tzatziki
- ½ cup greek yogurt - plain
- ½ tablespoon olive oil
- Juice from half a lemon - approx. ½ Tbsp
- ½ teaspoon apple cider vinegar
- ½ teaspoon garlic - minced or powder
- ¼ teaspoon sea salt
- 1 teaspoon dill - finely chopped
- ½ cucumber - medium
For the whipped feta
- 1 cup feta
- 1 tablespoon olive oil
- 2 tablespoon almond milk
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
For the nachos
- 6 pita
- 1 cup chickpeas - drained and rinsed
- 2 tablespoon olive oil - divided
- 2 teaspoon sea salt - divided
- ¼ cup hummus
- ⅓ cup roasted red peppers
- ¼ cup banana peppers
- 3 tablespoon red onion - finely chopped
- ½ cucumber - medium chopped into pieces
- Fresh dill - to garnish (optional)
Instructions
- Make the tzatziki by mixing together all the ingredients except the cucumber in a small bowl. Grate the cucumber half on a cutting board using the large holes in a box grater. No need to peel and deseed the cucumber as the large seeds and pieces of skin won’t get into the middle of the grater. Grate the cucumber then spoon the part in the middle of the grater into a bowl with a towel. Gently press the water out of the grated cucumber and mix into the bowl with the tzatziki. Place the bowl in the fridge while you prepare the rest of the nachos.
- Next make the whipped feta by blending together all the feta ingredients in a blender until smooth. The mixture should run smoothly in the blender when it’s done. If needed, add another splash of almond milk to help thin it out. Set aside.
- Preheat oven to 400 F. Cut the pita bread into small triangle pieces. Toss with 1 tablespoon of the olive oil and 1 teaspoon sea salt over a baking pan lined with parchment paper for easy clean up. Spread the pita into a single layer and bake for 5 - 7 minutes until golden.
- Toss the drained chickpeas with the other tablespoon olive oil and 1 teaspoon sea salt in a baking sheet lined with parchment paper. Bake in the preheated oven for 7 - 9 minutes until golden brown and sizzling.
- Assemble the nachos by scooping about ¼ cup each of the tzatziki, whipped feta, and hummus over the toasted pita. Next sprinkle the roasted red peppers, banana peppers, red onion, cucumber pieces, and roasted chickpeas over top. Garnish with chopped dill if desired and enjoy!
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