Mediterranean Nachos With Olives, Sun-Dried Tomatoes And Yogurt Mint Sauce

You’re never going to see nachos the same way again. Inspired by your favorite Mediterranean flavors—zesty pickled pepper rings, sweet sun-dried tomatoes, bold Greek olives and tangy feta cheese. Skip the tortilla chips and try toasted pita.

Nachos with olives, sundried tomatoes, and yogurt mint sauce
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  • Category Title Appetizer

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo



  • Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange pita triangles on sheet in a single layer. Drizzle with 1 teaspoon oil. Salt and pepper to taste. Toss to coat.
  • Spread chickpeas out on a second parchment-lined baking sheet. Drizzle with remaining oil. Toss with oregano. Salt and pepper to taste.
  • Place both baking sheets in oven and bake for 10 minutes, tossing halfway through cooking. Remove from the oven.
  • Meanwhile, prepare the toppings and sauce. For the sauce, combine yogurt, mint, garlic, lemon zest, lemon juice and anchovies in a small bowl. Season to taste with salt and pepper.
  • Transfer pita chips to serving platter or keep them on the sheet pan. Top the pita chips with the chickpeas and other toppings. Drizzle sauce over nachos. Serve garnished with green onions.

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