Ingredients for - Sheet Pan Greek Salad Nachos
How to cook deliciously - Sheet Pan Greek Salad Nachos
1. Stage
Preheat the oven to 400 degrees F (200 degrees C).
2. Stage
Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
3. Stage
Bake in the preheated oven for 15 minutes.
4. Stage
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. Stage
Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
6. Stage
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. Stage
Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
8. Stage
Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately. Sheet Pan Greek Salad Nachos. Dotdash Meredith Food Studios
