Greek Veggie Nachos
- Cook Time 00:30:00
- Prep Time 00:20:00
Ingredients
- Angelic Bakehouse Reduced Sodium Wraps - cut into triangles
- 1 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 cucumber - grated
- 1 tbsp fresh dill - minced
- 2 cloves garlic - minced
- 1 tbsp lemon juice
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 can chickpeas - drained, rinsed, patted dry
- 1 tsp salt
- 1.5 tsp olive oil
- 1/4 tsp pepper
- 1/2 tsp cayenne pepper
- 1 medium cucumber - diced
- 1 cup roma tomatoes - diced
- Feta cheese
- 1 tbsp fresh dill - chopped
Instructions
- Preheat oven to 400 F for the roasted chickpeas
- To make tzatziki: grate the cucumber and put in a strainer over the sink to be rinsed and drained
- Add the remaining ingredients (greek yogurt, olive oil, lemon juice, dill, salt, pepper, and garlic) to a small bowl
- Squeeze out any remaining liquid from the cucumber and add to yogurt mixture. Set aside in fridge
- To make the chickpeas: after rinsing, draining, and patting chickpeas dry, put them on a baking sheet. Drizzle with olive oil and sprinkle on salt and pepper. Roast them for about 20 minutes until golden brown. Sprinkle with cayenne when done in the oven
- Turn down oven temperature to 320 F. Lay out the wrap triangles and toast them in oven for 8-10 minutes
- Chop up cucumber, red onion, tomatoes, and dill
- Remove chips from the oven and add toppings. Sprinkle feta cheese on the top and drizzle with tzatziki sauce. Enjoy!
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