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Loaded Greek Salad Nachos

By M&S Food
Everything you love about Greek salad is transformed into crunchy, scoopable, sharable nachos. Crispy pittas are piled high with salty cheese, spiced chickpeas and a zingy salad. The perfect hosting dish that tastes…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 6 M&S white pitta breads, cut to triangles
  • 2 tbsp M&S Greek Extra-Virgin Olive Oil
  • 430g jar M&S chickpeas, drained
  • 2 tsp M&S Everything Greek Seasoning
  • 1 M&S lemon, zest and juice
  • 1 tbsp M&S white wine vinegar
  • ½ M&S red onion, thinly sliced
  • 6 M&S round tomatoes, diced
  • ½ M&S cucumber, diced
  • 2 tbsp M&S pitted black Hojiblanca olives
  • 5g M&S fresh mint, leaves picked
  • 170g tub M&S Creamy Greek-Style Dip
  • 100g M&S Greek-style salad cheese

Method

4 steps

  1. Step 1

    Heat the oven to 200°C/180°C fan/gas 6. Cut the pitta into triangles and arrange on a large baking tray. Drizzle with 1 tbsp of the olive oil. Bake for 15 mins, turning halfway, until golden and crisp.

  2. Step 2

    Meanwhile, add the chickpeas to a second baking tray. Sprinkle over 1 tsp of the Greek seasoning and the lemon zest. Drizzle with the remaining 1 tbsp olive oil, season, and toss to coat. Bake at the same time as the pitta chips for 10–15 mins until golden and crispy.

  3. Step 3

    To a large bowl, add the lemon juice, remaining 1 tsp Greek seasoning and the vinegar. Add the onion, tomatoes, cucumber, olives and most of the mint, saving a few leaves to garnish. Season with a pinch of salt and set aside.

  4. Step 4

    To assemble, lay the pitta chips on a large platter. Blob over the dip, then top with the salad mixture. Finish with the chickpeas, crumble over the salad cheese and sprinkle with the remaining mint leaves.