Ingredients

• 1 , 15 ounce
• 3 tablespoons olive oil , divided
• 1 teaspoon kosher salt , divided
• 0.25 teaspoons paprika
• 0.75 cups diced Roma tomatoes
• 0.75 cups diced cucumber
• 0.25 cups finely chopped red onion
• 2 tablespoons finely chopped fresh parsley
• 2 teaspoons fresh lemon juice
• 2 teaspoons red wine vinegar , divided
• 1 teaspoon dried oregano
• 0.5 teaspoons ground black pepper , divided
• 0.75 cups Greek yogurt
• 1 tablespoon finely chopped fresh dill
• 0.25 teaspoons garlic powder
• 8 ounces pita chips
• 1.5 cups shredded rotisserie chicken
• 6 ounces feta cheese , crumbled
• 2 cups shredded romaine lettuce
• 0.33 cups sliced pepperoncini peppers
• 0.25 cups pitted and sliced Kalamata olives

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

Nutrition per serving