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!