Sheet Pan Greek Salad Nachos
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ¼ teaspoon paprika
- ¾ cup diced Roma tomatoes
- ¾ cup diced cucumber
- ¼ cup finely chopped red onion
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons fresh lemon juice
- 2 teaspoons red wine vinegar, divided
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper, divided
- ¾ cup Greek yogurt
- 1 tablespoon finely chopped fresh dill
- ¼ teaspoon garlic powder
- 8 ounces pita chips
- 1 ½ cups shredded rotisserie chicken
- 6 ounces feta cheese, crumbled
- 2 cups shredded romaine lettuce
- ⅓ cup sliced pepperoncini peppers
- ¼ cup pitted and sliced Kalamata olives
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
- Bake in the preheated oven for 15 minutes.
- While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
- Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
- Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
- Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
- Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.
Source
Original recipe: View Original