Name: Pita "Nachos" with Fresh Veggies, Hummus, Garlic Yogurt, Feta & Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 3 lemons; 1 ½ cups plain Greek yogurt; 1 ½ (142 g) pkg spring mix (mixed greens); 3 tomatoes; 6 whole grain pitas; black pepper; cumin, ground; dill, dried; extra virgin olive oil; honey; oregano, dried; paprika; red wine vinegar; salt; tahini; thyme, dried

Pita "Nachos" with Fresh Veggies, Hummus, Garlic Yogurt, Feta & SaladPita "Nachos" with Fresh Veggies, Hummus, Garlic Yogurt, Feta & Salad — a 40-minute dinner recipe with 21 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

3 lemons

1 ½ cups plain Greek yogurt

1 ½ (142 g) pkg spring mix (mixed greens)

3 tomatoes

6 whole grain pitas

black pepper

cumin, ground

dill, dried

extra virgin olive oil

honey

oregano, dried

paprika

red wine vinegar

salt

tahini

thyme, dried

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Place pita breads on a cutting board. Holding a knife parallel to the board, cut each pita in half horizontally to separate the two sides; cut or tear the bread into 2-inch pieces and divide between two large baking sheet pans.

Zest lemons into a small bowl (set lemons aside for later use). Add oil and spices to the bowl; stir to combine the herb oil.

Spoon herb oil over the pita, toss with your hands to coat, then spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until the pita chips are crisp, 8-10 minutes. Remove from the oven. (Reserve bowl for next step.)

Meanwhile, peel and mince garlic. Place in the reserved bowl along with yogurt, water, vinegar, and spices; whisk to combine the garlic yogurt and set aside.

Peel additional garlic and place in a blender.

Juice half of the lemons into the blender with the garlic (reserve remaining lemons for the salad dressing).

Drain and rinse chickpeas; add to the blender along with water, tahini, and spices. Blend on high until hummus is smooth; set aside.

Trim and small dice cucumbers; small dice tomatoes. Place both in a medium bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the cucumber and tomato; stir to combine the veggie topping and set aside.

Juice remaining lemons into a large bowl. Add oil, honey, and spices; whisk to combine the dressing. Add mixed greens and toss to combine the salad.

To assemble the "nachos," spoon hummus, garlic yogurt, and veggie topping over the pita chips. Sprinkle with feta.

To serve, divide "nachos" and salad between plates. Enjoy!

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