Greek Nachos ~ warm toasted pita bread, seasoned chicken, chopped vegetables, feta, hummus, tzatziki, roasted chickpeas and Kalamata olives. All the favorite Greek flavors on one plate!
I first tasted Greek Nachos at our favorite neighborhood restaurant. Theirs had warm toasted pita, seasoned lamb, tzatziki, tomatoes and olives. It’s one of their best dishes and is the inspiration for this dish.
I’ve been eating all the components of the dish separately for years so whether you call them Greek – or Mediterranean Nachos – it’s finally time they came together.
Always a crowd-pleasing appetizer, this recipe can easily be a light dinner too with the addition of chicken or other protein.
GREEK NACHO SUBS AND ADDITIONS:
- chicken breast
- ground chicken
- leftover or rotisserie chicken
- ground lamb
- sun dried tomatoes
- red onion
- green onion
- sautéed bell peppers
- roasted chickpeas
how to make roasted chickpeas:
- one can of chickpeas (garbanzo beans)
- a baking sheet
- parchment paper for easier cleanup
- 2 tablespoons of olive oil
- sea salt or kosher salt
Preheat the oven to 400° and while it’s heating, drain the chickpeas and dry them really well. I like to spread them on a clean kitchen towel and pat them dry (if there’s moisture on your chickpeas they won’t crisp up). Remove any loose skins while you’re drying them.
Transfer the dry chickpeas to the parchment paper lined baking sheet then drizzle with 2 tablespoons of olive oil and a generous pinch of salt (about 1 teaspoon) then roast for 20-30 minutes or until they’re crispy and golden.
Remove the roasted chickpeas from the oven and (optional) add any additional spices like garlic powder, turmeric or paprika.
what’s on these greek nachos?
Here’s what I included on my Greek Nacho. Load yours up with all your favorite flavors!
- warm toasted pita bread
- chicken breasts
- feta cheese
- kalamata olives
- roasted chick peas
how to make a greek nacho:
If you’re adding chicken to this nacho start with about 1/2 pound of boneless skinless chicken breasts cut in bite size pieces. You can also substitute ground chicken or lamb but be sure to cook it completely through before adding it to the nacho.
Add the chicken bites to a bowl then drizzle a tablespoon of olive, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and toss to coat.
Transfer the chicken bites to a large hot skillet over medium to medium high heat then leave them alone for about 2 minutes to sear the chicken and add flavor.
Turn them over and continue until they’re cooked completely through then remove from the skillet and set aside.
The Pita Bread:
A nacho isn’t a nacho without carbs, amiright? Keeping this recipe as simple as possible, I buy this ⇒ naan/pita bread (⇐ click that link) that comes in smallish, perfectly round pita pieces that fit perfectly in the toaster. They come in white or whole grain – your preference.
Just before assembling the Greek Nacho toast the naan rounds, transfer to a cutting board and cut into triangles about the size of a tortilla chip.
I like to use my own homemade Hummus. It’s super creamy, quick and easy to make and no tahini is required but go ahead and serve up your favorite homemade or store brand.
Tzatziki is a light dip made from Greek yogurt, cucumber, garlic and lemon. I have an incredibly easy recipe ⇒ click this link – but you can find it premade in grocery stores too. Hummus and tzatziki – like peanut butter and jelly – a delicious duo and must-haves for this Greek Nacho!
You can be totally casual with this dish and assemble it right on a baking sheet or tray or layer it up on a plate but here’s how it goes:
Cook and reserve the chicken then slice, cut and chop all the toppings you’re going to use and have the hummus and tzatziki ready in the refrigerator.
Toast the pita and slice it into triangles. Top with all your favorites (see above ⇑) then dig in right away.
can i make greek nachos ahead of time?
Yes! Prep and assemble all the ingredients ahead of time – including cooking the chicken – then keep everything refrigerated (except the pita). When you’re ready to serve, warm the chicken in the micro, toast and cut the pita then add all the toppings.
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- 1/2 pound chicken meat is optional: but can use boneless breasts, ground chicken or ground lamb
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package Stonefire Naan pita rounds (toaster size) or your favorite pita bread
- 1 container hummus or homemade
- 1 container tzatziki or homemade
- Feta cheese, fresh tomatoes, sun dried tomatoes, cucumbers, Kalamata olives, leftover chicken, ground chicken (cooked), ground lamb (cooked), beets, red onion, sautéed bell peppers, roasted chickpeas
- If you’re adding chicken to this nacho start with about 1/2 pound of boneless skinless chicken breasts cut in bite size pieces. Add the chicken to a bowl then drizzle a tablespoon of olive over them along with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat.
- Add the seasoned chicken to a large hot skillet over medium to medium high heat then leave them alone for about 2 minutes to sear for added flavor.
- Turn the chicken bites over and continue cooking until they’re fully cooked then remove from the skillet and set aside.
- Cook and reserve the chicken or lamb then slice, cut and chop all the toppings you’re going to use. Have the hummus and tzatziki ready in the refrigerator.
- Toast the pita and slice it into triangles then layer the nacho on a plate, platter or go completely casual and use a baking sheet! Eat right away.