Mediterranean Nachos

Ingredients

• 1 cup diced tomato
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons shallots, minced fine
• 1 tablespoon fresh garlic, minced fine
• 2 cups whole milk Greek yogurt
• Juice from half a lemon
• Zest from half a lemon
• 1 tablespoon fresh oregano (don’t use dried)
• 2 teaspoon chives, minced fine
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10-ounce bag pita chips (we used Stacy’s Pita Chips which are firm and crisp)
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced orange bell pepper
• 1 cup diced English or mini cucumber
• 2 tablespoons diced red onion
• 1/4 cup sliced Kalamata olives
• 1/4 cup sliced drained pepperoncini
• 1 cup garbanzo beans (chickpeas)
• 1/2 cup crumbled feta cheese
• 2 tablespoons diced green tops of scallions for garnish (optional)

Instructions

1. 1

   Place the tomatoes in a strainer over a bowl and cover with salt. Let sit while you prepare the rest of the recipe. When ready to use, rinse off salt and pat dry.

2. 2

   In a medium sauté pan over medium heat, add oil and cook the shallots and garlic for 2-3 minutes until translucent but not browned. Remove from heat to cool.

3. 3

   In a medium bowl, place yogurt, lemon juice, lemon zest, oregano, chives, salt and pepper.

4. 4

   Add cooled garlic and shallot mixture and whisk to combine.

5. 5

   If you have one, place in a squeeze bottle to drizzle over the chips or simply use a spoon to distribute.

6. 6

   To assemble, place pita chips on platter and drizzle half of the yogurt dip over the chips.

7. 7

   Top with all other ingredients except scallion tops. Finish with the remainder of the dip dotted across the top and then add scallion tops over the dip.

8. 8

   Serve immediately.