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Sheet Pan Greek Salad Nachos

5

30 min

Sheet Pan Greek Salad Nachos

Sheet Pan Greek Salad Nachos Photo 1

Time

30 min

Serving

8 persons

Calories

328

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
These sheet pan nachos are the perfect bites of Greek salad on a crunchy canvas. Delightfully surprising take on nachos. These will be a hit at the next party. Everything can be made ahead of time and assembled just before serving. These will make a great dinner as well!

Ingredients

  • chickpeas: 1 can (15 ounce can, drained)
  • olive oil: 3 Tbsp (divided)
  • kosher salt: 1 tsp (divided)
  • paprika: 0.25 tsp
  • Roma tomatoes: 0.75 cup (diced)
  • cucumber: 0.75 cup (diced)
  • red onion: 0.25 cup (finely chopped)
  • fresh parsley: 2 Tbsp (finely chopped)
  • lemon juice: 2 tsp (fresh)
  • red wine vinegar: 2 tsp (divided)
  • oregano: 1 tsp (dried)
  • ground black pepper: 0.5 tsp (divided)
  • Greek yogurt: 0.75 cup
  • fresh dill: 1 Tbsp (finely chopped)
  • garlic powder: 0.25 tsp
  • ounces pita chips: 8 piece
  • ½ cups shredded rotisserie chicken: 1 piece
  • ounces feta cheese, crumbled: 6 piece
  • romaine lettuce: 2 cups (shredded)
  • pepperoncini peppers: 0.33333 cup (sliced)
  • pitted and sliced Kalamata olives: 0.25 cup

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C).
    Sheet Pan Greek Salad Nachos Photo 2
  2. Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
    Sheet Pan Greek Salad Nachos Photo 3
  3. Bake in the preheated oven for 15 minutes.
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  4. 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.
    Sheet Pan Greek Salad Nachos Photo 5
  5. Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
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  6. 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.
    Sheet Pan Greek Salad Nachos Photo 7
  7. Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
    Sheet Pan Greek Salad Nachos Photo 8
  8. Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately. Sheet Pan Greek Salad Nachos. Dotdash Meredith Food Studios
    Sheet Pan Greek Salad Nachos Photo 9

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