Mediterranean Nachos Recipes - Chef Fun Kitchen

Mediterranean Nachos Recipes

That is, unless, it’s the last week of Gregorian calendar month and therefore the text message reads: school’s canceled. Then those square measure my 2 favorite words.

The first dip: paste. Naturally, right? i like a decent paste. act and provide your favorite (even if it’s not do-it-yourself, you get a pass here). If you are doing wish to be additional connoisseur – however simple and reasonable – seek this cooked garlic paste. YAHUM!

Mediterranean Nachos Recipes
Mediterranean Nachos Recipes

The second dip: tzatziki. am i able to get AN “oh yeah!”? attributable to course there’s tzatziki with these babies.

Ok – real fast, tzatziki is solely a food dip/sauce created with garlic, spices, and cucumbers. I actually have an excellent simple version that I build all the time for my simple garden truck Greek Pitas. And it’s precisely what i exploit here!

Just between you and Pine Tree State – I’ve created tzatziki with soured cream as a result of it’s what I had handy before, and it’s pretty dang decadent. conjointly not as thick as once I build it with greek food – thus if you’re trying to find a agent sauce, either use the soured cream or add additional juice to the food.

Mediterranean Nachos Recipes


  • 4 pita pocket bread, sliced into 8 triangles each
  • 1/2 cup chickpeas, drained and rinsed
  • 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 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 (or more to taste)


  1. Preheat oven to 375°F. Line one baking sheet with parchment paper and spread pita triangles across; drizzle olive oil lightly across, along with salt and pepper, and toss to coat evenly. 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, tossing both halfway between.  Check for desired crispiness and remove from oven.
  2. Meanwhile, prepare toppings and dips. For the tzatziki sauce: whisk together all of the ingredients. Store leftovers in an airtight container in the fridge.
  3. When the pita chips come out of the oven, transfer to serving tray/plate (or heck, just leave them on the tray!). Top pita nachos with all of the toppings (optional: you can 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.

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