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.
ASSEMBLING THE GREEK NACHOS
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.