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Greek Nachos


Units Scale
  • 1 15 ounce can chickpeas, rinsed and drained
  • 1 tablespoon minced garlic
  • 3 tablespoons olive oil, plus more for the pita chips
  • Coarse kosher salt and freshly ground black pepper
  • 1 package pita bread
  • 1/2 cup diced cucumber
  • 1/2 cup chopped roasted red pepper (patted dry if using jarred)
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup finely chopped red onion
  • 1 1/4 cup crumbled feta cheese
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano


  1. Preheat the oven to 400ºF. Dry the chickpeas thoroughly by placing them on a towel or paper towel and rolling them around.
  2. In a large cast iron skillet or other oven-proof skillet, heat 3 tablespoons olive oil over medium heat. When hot, add the chickpeas, garlic, salt, and pepper. Shake the pan so everything is well coated in oil and laying in a single layer. Place the skillet in the oven.
  3. Roast the chickpeas, shaking the pan occasionally, until they begin to brown, 15 to 20 minutes. Remove from the oven and allow to cool slightly while you prepare the rest of the ingredients.
  4. Lower the heat on the oven to 375ºF. Cut pita bread into 8 triangles. Place them in a single layer on a large baking sheet and drizzle lightly with olive oil. Season with salt and rub the bread until it is lightly coated in oil and salt. Bake for 10 minutes or until crisp, turning once.
  5. When the chips are crisp, top them evenly with roasted chickpeas, cucumber, roasted red pepper, olive, onion, feta, thyme, and oregano. Serve immediately or return to the oven for a few minutes if you want the toppings warmed.