Simple Salad Recipes

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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!

Provided by Nicolemcmom

Categories     Nachos

Yield 8

Number Of Ingredients 21



Sheet Pan Greek Salad Nachos image

Steps:

  • 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.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 22.6 g, Cholesterol 42.8 mg, Fat 18.7 g, Fiber 3.8 g, Protein 14.9 g, SaturatedFat 5.5 g, Sodium 914 mg

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

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