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
Tzatziki:
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.
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