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.
Yield: 4 servings
For the spicy 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.
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
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