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Greek Nachos
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5 from 4 votes

Greek Nachos

Greek nachos are a twist on traditional nachos using Mediterranean ingredients, and baked pita bread chips for a delicious entree, snack, or appetizer for your next party.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entrees
Cuisine: Mediterranean
Diet: Vegan
Servings: 4 servings
Calories: 548kcal


Pita Chips

  • 6 pita pockets of choice I used whole wheat Trader Joe's Pita Bread
  • ¼ cup lime juice
  • 2 teaspoons garlic powder
  • 2 teaspoons ground pepper
  • salt to taste optional

Roasted Greek Chickpeas

  • 15 ounces chickpeas drained but not rinsed
  • 1 Tablespoon garlic powder
  • 1 Tablespoon fresh dill chopped

Tahini Dressing

Other Ingredients

  • 1 cup chopped cucumber
  • ½ cup diced red onion
  • 1 cup grape tomatoes cut in halves
  • ¼ cup kalamata olives chopped or cut in half (depends how they are packed)

Tofu Feta (optional)



  • Prepare1 a recipe for tofu feta ahead of time.
  • Crumble and allow to sit in the remaining marinade overnight until ready to use for the Greek nachos.


  • Preheat oven to 400 degrees
  • Cut pita pockets in half and then each half into thirds, making 6 identical triangles.
  • Now, separate each triangle.
  • On a baking sheet lined with parchment paper or a silicone baking mat, place pita in a single layer, not overlapping.
  • Then, using a basting brush, brush a layer of fresh lime juice on the exposed break.
  • Sprinkle with garlic and pepper, and set aside.


  • Drain the can of chickpeas, but do not rinse.
  • Place chickpeas (single layer) on a baking sheet lined with parchment paper, a silicone baking mat, or use a crisper pan.
  • Sprinkle with garlic powder, dill, and salt (if using)
  • Place in the oven for 30 minutes to roast.
  • Note: If using a crisper pan, you do not need to rotate. If using a baking pan, remove the pan from the oven after 15 minutes. Then, using a spatula, turn the chickpeas so they cook evenly.
  • When 10 minutes remain on the timer, cook the pita chips for 10 minutes until crispy.
  • Remove the chickpeas and the pita chips from the oven.


  • Place all ingredients in a high-speed blender.
  • Blend until smooth.
  • Note: To avoid the tahini paste sticking in the bottom of the blender, add the tahini paste last :)


  • Cut the red onion, tomatoes, olives, and cucumber.


  • Begin with half of the pita chips and place them slightly overlapping on a platter or plate.
  • Next, drizzle with tahini
  • Then, add half of each vegetable ingredient and tofu feta, evenly distributing over the top of the pita chips and drizzling again with tahini dressing.
  • Now, add a second layer of pita chips and the rest of the ingredients.
  • Drizzle with more tahini over the top and serve.


To substitute the tahini dressing, combine ½ cup oil-free hummus and blend with 1 teaspoon lemon juice and 2 teaspoons water to thin out. Drizzle on the pita instead of using the tahini dressing for a less fat option.


Calories: 548kcal | Carbohydrates: 89g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 0.2mg | Sodium: 604mg | Potassium: 735mg | Fiber: 13g | Sugar: 8g | Vitamin A: 429IU | Vitamin C: 18mg | Calcium: 177mg | Iron: 6mg