, pub-2905871877463161, DIRECT, f08c47fec0942fa0 MEDITERRANEAN NACHOS



  • 4 pita pocket bread, sliced into 8 triangles each (you can use normal pita, or make your one without carbs)

  • 1/2 cup chickpeas, drained and rinsed

  • 1 teaspoon olive oil

  • Salt and pepper

  • 1/4 teaspoon onion powder

  • 1/4 cup olives, pitted and sliced

  • 1/2 cup sun-dried tomatoes, julienned

  • 1 small shallot, thinly sliced

  • 1/2 cup feta crumbles

  • 2–3 green onions, sliced for garnish

  • 2–3 tbsp fresh parsley, chopped for garnish

  • Hummus, for serving

Tzatziki Sauce:

  • 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

​ How to make the nachos:

  • Preheat oven to 190°C. Line one baking sheet with parchment paper and spread pita triangles across; drizzle olive oil lightly above them, along with salt and pepper. 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, Check for desired crispiness and remove from oven.

  • Meanwhile, prepare toppings and dips. When the pita chips come out of the oven, transfer to a plate. Garnish with green onion and chopped parsley. Serve immediately with hummus or tzatziki sauce.

Bon Apettit!​

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