Sheet Pan Greek Salad Nachos
Description
These sheet pan Greek salad nachos come topped with chicken, olives, chickpeas, and a creamy yogurt sauce. Perfect for a party or easy dinner.
Ingredients
•
1 (15 ounce) can chickpeas, rinsed and drained
•
3 tablespoons olive oil, divided
•
1 teaspoon kosher salt, divided
•
1/4 teaspoon paprika
•
3/4 cup diced Roma tomatoes
•
3/4 cup diced cucumber
•
1/4 cup finely chopped red onion
•
2 tablespoons finely chopped fresh parsley
•
2 teaspoons fresh lemon juice
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2 teaspoons red wine vinegar, divided
•
1 teaspoon dried oregano
•
1/2 teaspoon ground black pepper, divided
•
3/4 cup Greek yogurt
•
1 tablespoon finely chopped fresh dill
•
1/4 teaspoon garlic powder
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8 ounces pita chips
•
1 1/2 cups shredded rotisserie chicken
•
6 ounces feta cheese, crumbled
•
2 cups shredded romaine lettuce
•
1/3 cup sliced pepperoncini peppers
•
1/4 cup pitted and sliced Kalamata olives
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
3
Bake in the preheated oven for 15 minutes.
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.
5
Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
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.
7
Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
8
Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.