{Today we have a guest post from the lovely and talented Lindsay from The Live-In Kitchen! I met Lindsay at GBS2014 and am so happy I did — she’s so kind, a wonderful (and honest!) mother, and I love the heartfelt beauty she brings to her blog! I’m so grateful to have her posting here today — so make sure to give her some love on HER blog! Thanks, Lindsay!}
When I was a teenager I used to work at a concession stand where we sold, amongst other things, tortilla chips with bright orange nacho cheese sauce. Holding a single chip beneath that warm cheese dispenser was the perfect guilty snack on a busy work day.
My tastes have changed a bit with age and while I no longer crave that crazy cheese, I do still want to eat nachos pretty much all the time. And I have a secret for you.
Nachos can be a real meal.
I’m not talking about the glue covered chips you get at a basketball game, but homemade, hearty, veggie-topped pitas that explode with flavor. I actually eat nachos for dinner every now and then. I love finding new combos and toppings. These Greek nachos combine all of my favorite Greek flavors and textures. You get a nice crunch from the onions and cucumbers while the tomatoes and feta give a soft, tangy bite.
If you haven’t roasted chickpeas before, just know that it is simple and worth the little wait. Making your own pita chips will also take a few extra minutes but will allow you to control the ingredients to some extent and make a slightly healthier meal. Of course if you prefer you can always use store-bought chips.
If you’re really longing for something creamy you could drizzle the nachos with Greek yogurt (see how that works?) or hummus. This recipe is very adaptable to whatever you have on hand.
- 1 15 ounce can chickpeas, rinsed and drained
- 1 tablespoon minced garlic
- 3 tablespoons olive oil, plus more for the pita chips
- Coarse kosher salt and freshly ground black pepper
- 1 package pita bread
- ½ cup diced cucumber
- ½ cup chopped roasted red pepper (patted dry if using jarred)
- ¼ cup sliced Kalamata olives
- ¼ cup finely chopped red onion
- 1¼ cup crumbled feta cheese
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Preheat the oven to 400ºF. Dry the chickpeas thoroughly by placing them on a towel or paper towel and rolling them around.
- In a large cast iron skillet or other oven-proof skillet, heat 3 tablespoons olive oil over medium heat. When hot, add the chickpeas, garlic, salt, and pepper. Shake the pan so everything is well coated in oil and laying in a single layer. Place the skillet in the oven.
- Roast the chickpeas, shaking the pan occasionally, until they begin to brown, 15 to 20 minutes. Remove from the oven and allow to cool slightly while you prepare the rest of the ingredients.
- Lower the heat on the oven to 375ºF. Cut pita bread into 8 triangles. Place them in a single layer on a large baking sheet and drizzle lightly with olive oil. Season with salt and rub the bread until it is lightly coated in oil and salt. Bake for 10 minutes or until crisp, turning once.
- When the chips are crisp, top them evenly with roasted chickpeas, cucumber, roasted red pepper, olive, onion, feta, thyme, and oregano. Serve immediately or return to the oven for a few minutes if you want the toppings warmed.
How amazing do these look!?! Thanks so much, Lindsay! If you want to connect with Lindsay (which you absolutely do!), you can find her on Facebook, Twitter, Instagram, Pinterest, Google+, and her blog The Live-In Kitchen. xoxo
0
[…] these Greek nachos would be the perfect fit. Her blog is full of bold flavors and beautiful colors, head over there for the recipe and maybe find a few other new recipes to […]