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Loaded Vegetarian Greek Pita Nachos
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5 from 2 votes

Loaded Vegetarian Greek Pita Nachos

Warm pita slices topped with homemade tzatziki, spicy roasted chickpeas, juicy tomatoes, salty feta, cool cucumbers, red onion, and a perfect amount of fresh dill.
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yield: 4 servings


For the tzatziki:

  • 1 cup plain Greek yogurt
  • 1 cup grated cucumber (unpeeled) about 1 medium cucumber
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh dill minced
  • 1 tablespoon lemon juice about ½ a juicy lemon
  • 2 cloves garlic finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper

For the spicy roasted chickpeas:

  • 15 oz can of chickpeas drained, rinsed and patted dry
  • 1 ½ teaspoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon cayenne pepper

Additional ingredients:

  • 2 packages pita bread each cut into 8 triangles
  • 1 red onion diced
  • 1 cup roma tomatoes quartered
  • 1 cucumber chopped
  • 1 block fresh feta cheese
  • 1 tablespoon fresh dill roughly chopped


  • Preheat your oven to 400℉ to prep for the roasted chickpeas.


  • Prep a fine mesh strainer over a bowl or your sink. Grate the cucumber with a coarse grater into the fine mesh strainer, allowing the excess water to drip out.
  • In a small bowl, add the remaining ingredients - greek yogurt, extra virgin olive oil, dill, lemon juice, garlic, salt, and pepper.
  • Using a dish towel, squeeze out any remaining liquid from the cucumbers then add to the yogurt mixture. Set aside in the fridge.

Roasted chickpeas:

  • Transfer the rinsed and towel-dried chickpeas to a baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until golden brown and toasty. When they come out, sprinkle with the cayenne.

Toast the pita:

  • Reduce the oven temp to 325℉. Lay out the pita in an even layer on a baking sheet and put into the oven to toast for about 10 minutes.

Final assembly:

  • Cut the tomatoes, cucumber, and red onion, crumble the feta cheese, and chop the dill.
  • Take the pita out of the oven and assemble - first lay the pita in an even layer. Then sprinkle the tomatoes, cucumber, and red onion evenly all over. Then top with the roasted chickpeas, then drizzle with tzatziki and sprinkle fresh dill.


Calories: 378kcal | Carbohydrates: 55g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 1062mg | Potassium: 691mg | Fiber: 11g | Sugar: 12g | Vitamin A: 755IU | Vitamin C: 17mg | Calcium: 176mg | Iron: 4mg
Course: Appetizers
Cuisine: Greek
Keyword: Nachos
Author: Haley
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