Greek Veggie Nachos

  • Cook Time 00:30:00
  • Prep Time 00:20:00
Enjoy warm tortilla chips made from our 7-Grain Wraps topped with homemade tzatziki, spicy roasted chickpeas, tomatoes, feta, cucumbers, red onion, and a sprinkle of fresh dill. You're craving these now, aren't you?! 


  • 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


  1. Preheat oven to 400 F for the roasted chickpeas
  2. To make tzatziki: grate the cucumber and put in a strainer over the sink to be rinsed and drained
  3. Add the remaining ingredients (greek yogurt, olive oil, lemon juice, dill, salt, pepper, and garlic) to a small bowl
  4. Squeeze out any remaining liquid from the cucumber and add to yogurt mixture. Set aside in fridge
  5. 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
  6. Turn down oven temperature to 320 F. Lay out the wrap triangles and toast them in oven for 8-10 minutes
  7. Chop up cucumber, red onion, tomatoes, and dill
  8. Remove chips from the oven and add toppings. Sprinkle feta cheese on the top and drizzle with tzatziki sauce. Enjoy!