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Greek Nachos with Feta, Olives, and Lemon-Oregano drizzle

Greek Nachos with Feta, Olives, and Lemon-Oregano Drizzle

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine American, Greek, Tex-Mex
Servings 4 (ideal as a main dish; 6 as appetizer)

Equipment

  • Large baking sheet or oven‑safe platter
  • Small Mixing Bowl
  • Whisk or Fork (for vinaigrette)
  • Knife and Cutting Board
  • Skillet (if toasting chickpeas or heating olives)
  • Oven or toaster oven

Ingredients
  

  • Tortilla chips – 8 oz bag about 4 cups, choose sturdy corn or multi‑grain chips
  • Feta cheese – 6 oz crumbled (about 1½ cups), use firm block feta if possible
  • Kalamata olives – ½ cup pitted and halved
  • Cherry tomatoes – 1 cup halved
  • Cucumber – ½ medium sliced (optional crunchy counterpoint)
  • Red onion – ¼ cup very thinly sliced
  • Fresh parsley – ¼ cup chopped plus extra for garnish
  • Fresh oregano – 2 tsp chopped or 1 tsp dried
  • Fresh lemon juice – 2 Tbsp
  • Extra‑virgin olive oil – 3 Tbsp
  • Garlic – 1 clove minced
  • Salt & pepper – to taste

Optional protein boost – 1 cup chickpeas (rinsed, drained, and lightly toasted in olive oil with paprika) for high protein nachos

Instructions
 

Preheat & Prep

  1. Preheat your oven to 350 °F (180 °C).
  2. Assemble the chips in a single layer on your baking sheet.
  3. In a small bowl, whisk lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Set aside.

Toast the Chickpeas (Optional)

  1. Heat a little olive oil in a skillet over medium heat.
  2. Add chickpeas and a pinch of smoked paprika. Cook until golden and crispy (~5 minutes).
  3. Set aside to cool and maintain crunch.

Warm the Chips

  1. Place the baking sheet with chips in the oven for 5–7 minutes until they're lightly warm. This step keeps everything fresh and hot, ideal for easy nachos recipe simple lovers.

Layer Your Nachos

  1. Remove the chips. Immediately sprinkle half the feta and olives evenly.
  2. Add cherry tomato halves, cucumber slices, and red onion slices.
  3. If using chickpeas, scatter them across the dish.

Dress & Finish

  1. Drizzle the lemon‑oregano vinaigrette over the toppings.
  2. Add the remaining feta and olives on top.
  3. Return to the oven for 2–3 minutes if you like everything just warmed and vinaigrette slightly melded—this yields a slightly softer feta and melding flavors, still fun for loaded nachos recipe vegetarian fans.

Garnish & Serve

  1. Remove, sprinkle chopped parsley and oregano.
  2. Serve immediately—crunchy chips with cooling Greek flavors.
  3. Provide lemon wedges on the side for extra brightness.