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Greek Pita Nachos

Greek Pita Nachos with Harissa Chickpeas and Feta-Yogurt Sauce

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Classic Greek salad (cucumber, tomato, and red onion) meets nachos in this clever mashup. We swap tortillas for toasted pita chips, then layer on the veggies, along with harissa-roasted chickpeas for spice and heartiness. Instead of sour cream, a yogurt, feta, and dill sauce is drizzled over top.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 690
  • Protein 31g
  • Total Carb 98g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pita breads
    • 2
    • pita breads
  • chickpeas
    • 1 can
    • chickpeas
  • lemon
    • 1
    • lemon
  • red onion
    • 1
    • red onion
  • harissa
    • 1 packet
    • harissa
  • dill
    • 1/8 ounce
    • dill
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • feta cheese
    • 7 ounces
    • feta cheese
  • English cucumber
    • 1
    • English cucumber
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • sliced pepperoncini
    • 1/4 cup
    • sliced pepperoncini

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 2 baking sheets
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Stack pita breads and cut into wedges (about 6 each). Drain and rinse chickpeas; measure out 1 cup and pat dry with paper towel for the next step (save remainder for another recipe). Halve lemon. Peel onion, cut 1 half into small dice, and place in a small bowl with juice of ½ lemon. Set aside to marinate until Step 5. Line 2 baking sheets with foil.

  2. Bake chickpeas and pitas

    Bake chickpeas and pitas

    On 1 prepared sheet, toss chickpeas with harissa (it's spicy, so feel free to use less) and, using a fork or potato masher, mash slightly. Drizzle over olive oil and season with ¼ teaspoon salt and pepper as desired. On other prepared sheet, toss pita wedges with 1 tablespoon olive oil and ¼ teaspoon salt. Arrange in a single layer and bake until chickpeas are crisp and pita are golden, 8-10 minutes.

  3. Make feta-yogurt sauce

    Make feta-yogurt sauce

    While chickpeas and pitas bake, pick dill leaves and roughly chop half (reserve remainder for garnish), discarding stems. In a small bowl, whisk together Greek yogurt, chopped dill, juice of remaining lemon (or start with a little, taste, and add more as desired), ¼ teaspoon salt, and pepper as desired to combine. Add half of feta. Using a fork, mash to combine until sauce is smooth.

  4. Prepare vegetables

    Prepare vegetables

    Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Quarter grape tomatoes.

  5. Assemble pita nachos

    Assemble pita nachos

    Once chickpeas and pitas are baked, drain marinated onion, discarding liquid. Keep pita chips on baking sheet or transfer to a serving platter. Top with pepperoncini, harissa chickpeas, marinated onion, cucumber, and grape tomatoes.

  6. Plate pita nachos

    Plate pita nachos

    Garnish Greek pita nachos with remaining dill leaves and crumble over remaining feta. Dollop over feta-yogurt sauce. Bring the baking sheet or platter to the table and enjoy family-style, or divide between serving plates and dig in!


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