Sheet pan Greek chickpea nachos
Tortilla chips baked with spiced chickpeas, feta and mozzarella, then piled with cucumber, tomatoes, olives and cool tzatziki, a Mediterranean twist on nacho night.
- 25 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.22 a serving
- 660 calories
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 1 can chickpeas, drained, rinsed and patted dry
- 8 oz tortilla chips
- 1 cup shredded mozzarella
- ¾ cup feta cheese, crumbled
- ½ English cucumber, diced
- 1 cup cherry tomatoes, quartered
- ¼ cup Kalamata olives, sliced
- ¼ red onion, finely chopped
- ½ cup tzatziki
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp dried oregano
Each serving has about 660 calories, 24 g protein, 62 g carbs and 36 g fat, and costs about $3.22 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded mozzarella? Provolone slices work.
- No feta cheese? Goat cheese works.
- No English cucumbers? Cucumbers or mini cucumbers work.
- No Kalamata olives? Black olives work.
- No red onions? White onions or yellow onions work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the chickpeas with the oil, cumin, smoked paprika and oregano.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread half the chips on the pan and scatter half the chickpeas, mozzarella and feta over them. Repeat with the rest.
Dolly’s tip: Two thin layers mean every chip gets some cheese.8 to 10 minutes, until the cheese and the edges bubble.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 9 min
Dolly’s tip: Chip edges go from golden to burnt fast, so watch the last 2 minutes.Scatter the cucumber, tomatoes, olives and red onion over the top, then add spoonfuls of tzatziki and the parsley.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›One-pan dinners ›What to make with cucumber and tomatoes ›What to make with tomatoes and feta cheese ›What to make with chickpeas and tomatoes ›