Easy 98 min

Sheet Pan Greek Salad Nachos

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Prep

33 min

Cook

65 min

Total

98 min

Ingredients (21)

1 (15 ounce) can chickpeas, rinsed and drained g

3 tablespoons olive oil, divided g

1 teaspoon kosher salt, divided g

¼ teaspoon paprika g

¾ cup diced Roma tomatoes g

¾ cup diced cucumber g

¼ cup finely chopped red onion g

2 tablespoons finely chopped fresh parsley g

2 teaspoons fresh lemon juice g

2 teaspoons red wine vinegar, divided g

1 teaspoon dried oregano g

½ teaspoon ground black pepper, divided g

¾ cup Greek yogurt g

1 tablespoon finely chopped fresh dill g

¼ teaspoon garlic powder g

8 ounces pita chips g

1 ½ cups shredded rotisserie chicken g

6 ounces feta cheese, crumbled g

2 cups shredded romaine lettuce g

⅓ cup sliced pepperoncini peppers g

¼ cup pitted and sliced Kalamata olives g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.

Bake in the preheated oven for 15 minutes.

While chickpeas bake, stir together 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 medium bowl; set aside.

Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.

Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.

Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.

Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.