Pita chips are topped with a Greek-style walnut meat, creamy tzatziki, marinated vegetables and feta cheese.
1 1/4 cups California walnuts
1 (15-ounce) can chickpeas, drained and rinsed, divided
2 tablespoons water
2 tablespoon olive oil, divided
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup grape or cherry tomatoes, halved
1 cup small cubes English cucumber
1/2 cup pitted kalamata olives, halved
2 tablespoons lemon juice, divided
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 (7 to 9-ounce bag) pita chips (5 to 6 cups)
1 cup tzatziki sauce, homemade or store-bought
1/2 cup crumbled feta cheese
Preheat oven to 375°F and place rack in the middle of the oven. Line a rimmed baking sheet with aluminum foil.
To prepare the walnut meat, place walnuts and 3/4 cup chickpeas in the bowl of a food processor and pulse until coarsely chopped. Add the lemon zest, water, 1 tablespoon olive oil, oregano, garlic powder, salt and pepper to the food processor. Pulse, stopping to scrape down the sides and bottom of the bowl as needed, until the mixture is finely chopped and is starting to stick together.
Heat remaining olive oil in a large skillet over medium heat. Add walnut meat and cook until browned and crisped in spots and warmed through, 6 to 8 minutes. Set aside and keep warm.
To prepare nachos, place tomatoes, cucumber, olives, remaining chickpeas, 1 tablespoon lemon juice, olive oil and salt in a large bowl. Stir to combine and set aside.
Arrange pita chips on prepared baking sheet and bake for about 5 minutes or until warm.
Stir together tzatziki sauce with the remaining 1 tablespoon lemon juice and spoon over the pita chips; top with walnut meat. Drain vegetable and chickpea mixture and sprinkle over walnut meat. Top with cheese and serve immediately.
Thicker pita chips will hold up better than pita thins.
The walnut meat can be made up to 4 days in advance. Store in an airtight container in the refrigerator.
The chickpea veggie mixture can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
To make these nachos vegan, use dairy-free tzatziki and vegan feta cheese.
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