Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sheet Pan Greek Salad Nachos Recipe
Sheet pan Greek salad nachos create perfect bites of Greek salad on crunchy canvas through delightfully surprising Mediterranean fusion takes on traditional nacho concepts. This innovative recipe bridges Greek and Mexican cuisines while providing healthy alternatives to traditional nacho preparations. The Mediterranean influence creates sophisticated, fresh flavors.
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!
Servings:
8
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Ingredients
1 (15 ounce) can chickpeas, rinsed and drained
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
¼ teaspoon paprika
¾ cup diced Roma tomatoes
¾ cup diced cucumber
¼ cup finely chopped red onion
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper, divided
¾ cup Greek yogurt
1 tablespoon finely chopped fresh dill
¼ teaspoon garlic powder
8 ounces pita chips
1 ½ cups shredded rotisserie chicken
6 ounces feta cheese, crumbled
2 cups shredded romaine lettuce
⅓ cup sliced pepperoncini peppers
¼ cup pitted and sliced Kalamata olives
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
Bake in the preheated oven for 15 minutes.
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.
Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
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.
Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
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
Cook’s Note:
To simplify the recipe, feel free to use store-bought tzatziki sauce in place of the yogurt sauce.
Nutrition Facts (per serving)
| 328 | Calories |
| 19g | Fat |
| 23g | Carbs |
| 15g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 328 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 6g | 28% |
| Cholesterol 43mg | 14% |
| Sodium 914mg | 40% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 4g | 14% |
| Protein 15g | 30% |
| Potassium 148mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
