Sheet Pan Greek Salad Nachos

These sheet pan nachos are the perfect bites of Greek salad on a crunchy canvas. Delightfully surprising take on nachos. These will be a hit at the next party. Everything can be made ahead of time and assembled just before serving. These will make a great dinner as well!

• Calories: 328 Calories

Ingredients

• ¼ teaspoon paprika
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder
• 2 tablespoons finely chopped fresh parsley
• 3 tablespoons olive oil, divided
• 6 ounces feta cheese, crumbled
• 1 (15 ounce) can chickpeas, rinsed and drained
• ½ teaspoon ground black pepper, divided
• ¼ cup finely chopped red onion
• ¾ cup Greek yogurt
• 1 teaspoon kosher salt, divided
• 2 cups shredded romaine lettuce
• 1 tablespoon finely chopped fresh dill
• 1 ½ cups shredded rotisserie chicken
• ¾ cup diced cucumber
• ¾ cup diced Roma tomatoes
• 2 teaspoons red wine vinegar, divided
• 8 ounces pita chips
• ⅓ cup sliced pepperoncini peppers
• ¼ cup pitted and sliced Kalamata olives

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven for 15 minutes.

Step 3

Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.

Step 4

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.

Step 5

Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.

Step 6

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.

Step 7

Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.

Step 8

Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.