Easy 20-Minute Mediterranean Nachos

Ingredients

• 4 pita pocket bread (sliced into 8 triangles each)
• 1/2 cup chickpeas (drained and rinsed, pat dry)
• 1 teaspoon olive oil (more for drizzle)
• Salt and pepper (to taste)
• 1/4 teaspoon onion powder
• 1/2 medium cucumber (diced)
• 1/4 cup kalamata olives (pitted and sliced)
• 1/2 cup sun-dried tomatoes (julienned (I like the ones in oil and I just dab off the oil before using))
• 1/2 cup banana peppers (sliced)
• 1 small shallot (thinly sliced)
• 1/2 cup feta crumbles
• 2-3 green onions (sliced for garnish (I use white and green parts))
• 2-3 Tablespoons fresh parsley (chopped for garnish)
• Hummus (for serving)
• Tzatziki Sauce (for serving)

Instructions

1. 1

   Preheat oven to 375°F. Line one baking sheet with parchment paper and spread pita triangles across. Drizzle olive oil lightly across the pita bread, along with salt and pepper, and toss to coat evenly.

2. 2

   On a second baking sheet, spread out the rinsed and dried chickpeas (truly, make sure they're dried well!). Toss with olive oil, salt, pepper, and onion powder. Place both sheets in the oven and bake for 10 minutes, tossing each halfway through. Check for desired crispiness and remove from oven.

3. 3

   Meanwhile, prepare toppings and dips, if making homemade.

4. 4

   When the pita chips come out of the oven, transfer them to a serving tray/plate (or just leave them on the tray!). Top pita slices with olives, sun-dried tomatoes, banana peppers, shallot slices, and feta crumbles.

5. 5

   If desired, put the nachos back in the oven for 3-5 minutes if you want the toppings to be warm, too. Garnish with green onion and chopped parsley. Serve immediately with hummus and/or tzatziki sauce.