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Sheet Pan Greek Salad Nachos
Sheet Pan Greek Salad Nachos
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Try these mouthwatering Greek salad nachos with chicken, olives, chickpeas, and yogurt sauce on a single sheet pan - great for entertaining or a quick meal.
Ingredients:
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 teaspoon kosher salt, divided
  • 0.25 teaspoon paprika
  • 0.75 cup diced Roma tomatoes
  • 0.75 cup diced cucumber
  • 0.25 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons red wine vinegar, divided
  • 0.5 teaspoon ground black pepper, divided
  • 0.75 cup Greek yogurt
  • 1 tablespoon finely chopped fresh dill
  • 8 ounces pita chips
  • 1.5 cups shredded rotisserie chicken
  • 6 ounces feta cheese, crumbled
  • 2 cups shredded romaine lettuce
  • 0.33 cup sliced pepperoncini peppers
  • 0.25 cup pitted and sliced Kalamata olives
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • Combine chickpeas, 2 teaspoons of quality olive oil, a pinch of kosher salt, and a dash of paprika on a small baking sheet with raised edges.
  • Place in the preheated oven and bake for 15 minutes.
  • Combine tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a bowl; set aside while chickpeas bake.
  • Combine Greek yogurt, fresh dill, garlic powder, remaining salt, 1 teaspoon of vinegar, pepper, and olive oil. Set aside.
  • Take the chickpeas out of the oven and put them aside. Turn up the oven to 450 degrees F (230 degrees C). Lay out the pita chips on a large rimmed baking sheet. Distribute shredded chicken and feta cheese evenly on top of the pita chips.
  • Place the dish in the preheated oven and bake until the chicken is heated through and the cheese starts to melt, approximately 4 minutes.
  • Evenly spread lettuce, chickpeas, tomato mixture, pepperoncini, and olives over nachos. Drizzle with yogurt sauce and enjoy right away.

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