Pita Nachos with Crispy Chickpeas
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Servings
4-6
Ingredients
- Spiced Chickpeas
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/3 cup extra virgin olive oil
- 1 heaping teaspoon granulated garlic
- 1 1/2 tsp baharat (or curry powder as a substitute)
- ¼ teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- Kosher salt, to taste
- 1 cup Bulgarian feta
- ½ cup plain whole milk yogurt
- 1 clove garlic
- Pinch of kosher salt
- 2 vine-ripened tomatoes, finely chopped
- ¼ red onion, finely chopped
- 1 serrano chile, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 lemon, zested and juiced
- ¼ cup extra virgin olive oil
- Kosher salt, to taste
-
1 1/2- 2 bags of pita chips (using Stacy's here!)
Feta Sauce:
Tomato salsa:
To assemble:
Directions
- Start with the spiced chickpeas by heating 1/3 cup of extra olive oil in a large sauté pan over medium heat. Add the drained chickpeas and season generously with kosher salt. Stir in the granulated garlic, baharat, turmeric, and cayenne. Reduce heat to low and cook, stirring frequently and scraping the bottom of the pan, until the chickpeas develop a golden brown color around 15 minutes.
- While the chickpeas cook, prepare the feta sauce. Combine the feta, yogurt, garlic, and salt in a food processor. Blend on high speed until the feta is completely incorporated and the sauce is smooth. Taste and adjust seasoning as needed, then refrigerate until ready to use.
- For the tomato salsa, combine the chopped tomatoes, red onion, cilantro, and serrano chile in a medium bowl. Add the lemon zest, lemon juice, and olive oil. Season generously with kosher salt, mix well and adjust seasoning to taste.
- Later half the pita chips on a large serving platter. Top with half of the tomato salsa, feta sauce, and spiced chickpeas. Add the remaining pita chips and finish with the remaining chickpeas, tomato salsa, and feta sauce. For the best texture and experience, serve immediately to maintain the crispness of the pita chips.