mediterranean nachos


INGREDIENTS
  • 4 pita pocket bread, sliced into 8 triangles each
  • 1/2 cup chickpeas, drained and rinsed
  • 1 teaspoon olive oil + more for drizzle
  • Salt and pepper, to taste
  • 1/4 teaspoon onion powder
  • 1/2 medium cucumber, diced small
  • 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 TBSP fresh parsley, chopped for garnish
  • Hummus, for serving
Tzatziki Sauce:
  • 1/2 cup plain greek yogurt
  • 1–2 garlic cloves, minced
  • 1 lemon, juiced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt (or more to taste)
INSTRUCTIONS
  1. Preheat oven to 375°F. Line one baking sheet with parchment paper and spread pita triangles across; drizzle olive oil lightly across, along with salt and pepper, and toss to coat evenly. On a second baking sheet, place chickpeas and toss with 1 teaspoon olive oil, salt, pepper, and onion powder. Place both sheets in the oven and bake for 10 minutes, tossing both halfway between.  Check for desired crispiness and remove from oven.
for full instructions you can go to :    https://www.forkinthekitchen.com

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