Greek Goddess Chickpea + Quinoa Nachos with Pita Chips
Perfect for a healthy game day or easy dinner.
Foto: Half Baked Harvest
Ingredients
- 3 [pita rounds (homemade | https://www.halfbakedharvest.com/traditional-greek-pita-bread/] or store bought)
- 4 tablespoons olive oil
- 1 clove garlic (grated (optional))
- 1 teaspoon paprika
- 1 teaspoon oregano
- sea salt and pepper
- 1 1/2 cups cooked quinoa
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 lemon (juiced)
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh basil (chopped, plus more for topping)
- 2 teaspoons fresh oregono (chopped)
- 1/2 teaspoon pepper
- 2 cloves garlic (minced or grated)
- 1 zucchini (diced)
- 1 pint grape tomatoes (halved or quartered, plus more for topping)
- 1/2 cup marinated artichokes (halved or quartered)
- 1/3 cup kalamata olives
- 1 cup cooked chickpeas (rinsed and drained)
- 1 cup fresh mozzarella cheese (shredded)
- 4 ounces fresh feta cheese (crumbled)
Steps
-
Cut pitas into 8 wedges (or more if your pitas are big). Pour olive oil into a bowl along with the garlic, oregano and paprika. Brush the pita chips with the olive oil and garlic mixture and then sprinkle with fresh sea salt and pepper. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.
-
In a medium size skillet add 1 tablespoon olive oil and garlic and cook about 1 minute. Add the zucchini and cook about five minutes or until the zucchini is caramelized. Add the tomatoes, artichokes, chickpeas, dill, basil, oregono and pepper. Cook another five minutes, remove from heat and stir in the quinoa, remaining olive oil and red wine vinegar.
-
Heat the broiler of your oven. Spread the pita chips in a single layer on a large baking sheet lined with parchment paper. Sprinkle on the quinoa mixture so it is evenly distributed among the chips. Top with mozzarella cheese and a hand full of feta. Place under the broiler for 1-2 minutes, just until cheese is melty and gooey and the chips are warm. Remove from the oven and immediately cover with the remaining feta, fresh basil and fresh tomatoes. SERVE!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| [pita rounds | 3 | - | - |
| olive oil | 4 tablespoons | - | - |
| garlic | 1 clove | - | - |
| paprika | 1 teaspoon | Rp 40.000/kg | Rp 200 |
| oregano | 1 teaspoon | - | - |
| sea salt and pepper | - | - | - |
| cooked quinoa | 0.5 cups | - | - |
| olive oil | 3 tablespoons | - | - |
| red wine vinegar | 1 tablespoon | - | - |
| lemon | 1 | - | - |
| fresh dill | 1 tablespoon | - | - |
| fresh basil | 1 tablespoon | - | - |
| fresh oregono | 2 teaspoons | - | - |
| pepper | 0.5 teaspoon | - | - |
| garlic | 2 cloves | - | - |
| zucchini | 1 | - | - |
| pint grape tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| marinated artichokes | 0.5 cup | - | - |
| kalamata olives | 0.3333333333333333 cup | - | - |
| cooked chickpeas | 1 cup | - | - |
| fresh mozzarella cheese | 1 cup | - | - |
| fresh feta cheese | 4 ounces | - | - |
*Estimated market prices, may vary by region
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