The majestic central coastline of California can at times feel Mediterranean! I love this appetizer because there is no cooking involved, making it easy to assemble on-site for a picnic.–Erin Gleeson

Mediterranean Nachos FAQs

Can Mediterranean nachos be prepared ahead of time?

If you know you need to prepare things early, we recommend that you just work with the components of the dish – dicing and chopping vegetables and herbs, draining your chickpeas, juicing your lemon – and then store your prepped items in the fridge until you’re ready. Your final assembly should be done just before serving, or your pita chips could get saturated and soggy.

What can I substitute for hummus?

For those who don’t care for or can’t eat hummus, there are several options. We love white bean dip, but variations of hummus can be made from almonds, cashews, and other nuts as well, or you can substitute steamed or roast veggies for the chickpeas in your hummus recipes. Keep in mind that each ingredient will impart its own flavor and texture.

What is the best type of feta for Mediterranean nachos?

For salads and recipes such as this, Greek feta is going to bring the most flavor and will best complement the other ingredients. Greek feta is sharp, briny, and tangy and has a fine texture, meaning all that feta-goodness can fall into place amidst its nacho counterparts.

A platter of Mediterranean nachos topped with yogurt, hummus, cucumbers, tomatoes, olives, feta, and chickpeas on a wooden platter

Mediterranean Nachos

5 / 6 votes
The majestic central coastline of California can at times feel Mediterranean! I love this appetizer because there is no cooking involved, making it easy to assemble on-site for a picnic.
David Leite
Servings6 servings
Calories311 kcal
Prep Time20 minutes
Total Time20 minutes


  • 7 ounce bag pita chips
  • 3/4 cup store-bought or homemade hummus
  • 1/2 cup unsweetened Greek yogurt, preferably full-fat (or substitute tzatziki)
  • 1/3 cup pitted kalamata olives, chopped
  • 2/3 cup crumbled feta
  • 1 tomato, diced
  • 3 scallions, chopped
  • 1/2 cup chopped fresh parsley
  • 8 ounces canned chickpeas, drained
  • 1/2 unpeeled cucumber, cubed
  • 1/4 lemon
  • Sea salt and freshly ground black pepper


  • Scatter the pita chips on a serving platter. Use two spoons to dollop the hummus and Greek yogurt over the chips.

    ☞ TESTER TIP: If your Greek yogurt is very thick, or you want to jazz it up a little, stir in some lemon juice and fresh herbs before dolloping on the chips.

  • Scatter the olives, feta, tomato, scallions, parsley, chickpeas, and cucumber over the platter. Finish with a squeeze of lemon juice, salt, and pepper.
  • Enjoy at room temperature.
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Serving: 1 portionCalories: 311 kcalCarbohydrates: 36 gProtein: 13 gFat: 14 gSaturated Fat: 4 gMonounsaturated Fat: 7 gTrans Fat: 1 gCholesterol: 16 mgSodium: 818 mgFiber: 6 gSugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2022 Erin Gleeson. Photo © 2022 Erin Gleeson. All rights reserved.

Recipe Testers’ Reviews

A fun and unique take on nachos with a gorgeous presentation! I made the hummus myself which I would encourage everyone to do as it is so easy to make and tastes much better than store-bought. Getting the hummus on the pita chips was a bit fussy and required two spoons—one for plopping and one for spreading it a bit. I also blitzed the Greek yogurt in a mini food processor with a bit of lemon juice, olive oil, dill and feta to make for easier distribution. I did not use the parsley as I can never seem to chop it very finely and did not want to contend with the texture of too-large bits.

I served these Greek nachos to some friends last night, one of whom is trying to avoid processed carbs, so I set aside a portion of all the ingredients and made something along the lines of a 5 layer dip (layering the ingredients minus the pita chips) which I served with carrots and celery. This worked out very well and could be a good alternative if you want to make it ahead of time or if you have someone with a gluten intolerance. This recipe will be even more delicious when made with summer garden cucumbers and tomatoes— I can’t wait!

These Mediterranean nachos were so delicious and so easy. The ingredients are things many people will have on hand. This is light, with lots of crunch, and substantial enough to be dinner! I can’t wait for summer, as this will be dinner on many a hot night!!!

I made this twice. The first time, I followed the recipe. I used Townhouse Pita Crackers and I would use those every time. They held up very well, and didn’t get soggy, even after 45 minutes. The second time, I made a few changes. I stirred the yogurt and hummus (garlic) together, more just swirled them together; this way each bite has both and we preferred that. I added some pepperoncini, which gave a nice little kick. I used both green and kalamata olives and sliced them into thirds. We thought there was too much parsley, so I substituted cilantro for half the parsley. In winter, I think the Campari tomatoes or cherry tomatoes are the best options.

The ingredients were intriguing as a potential healthier version for the popular cheese nachos. I love and often consume each ingredient that goes onto this plate, so why not put them all together as a great ‘snack’ for a get together. It was especially nice that no heat would be needed for completion, therefore making it a very mobile dish. It was easy to assemble and since I love each one of the ingredients, it was very tasty…but very messy to eat! 

The yogurt and hummus helped glue some of the ingredients to the pita chips, but the chickpeas had a hard time hanging on. As a result, silverware was a requirement, which negates it as a  “finger food”. The tang of the olives and feta cheese in conjunction with the crisp cucumbers, onions and tomatoes made it a great bite on the pita chips, if… you could keep it all together.

I’d be tempted to try these pita nachos again, but in a little different format. I’d layer all the ingredients on a platter and serve the pita chips on the side, not underneath all the ingredients.

Two thumbs up for these Mediterranean nachos. They’re bright, fresh, creamy, and crunchy. They come together easily and disappear quickly.

These aren’t your typical nachos – warm, loaded with cheese, and rich. Instead, think of kicked-up pita chips and hummus where cool yogurt, juicy tomatoes and cucumbers, briny olives, salty cheese, and punchy lemon all come to the party.  They’re delish! 

I made my own pita chips. They were fresh, flavorful, and super crispy. I highly recommend making your own. It’s easy, they taste great, and you can customize the seasoning. 

I will definitely be making these nachos again (homemade pita chips required) with two modifications: First, I will drop more small dollops of hummus and yogurt on the chips (vs. larger dollops). The even distribution of hummus and yogurt is needed against the dry/crispy chips plus the hummus and yogurt act as the “glue” that keeps the toppings “stuck” to the chips. Second, we will use a little less parsley and we’ll serve extra lemon wedges on the side. 

These Mediterranean nachos are tasty and they make a great meatless option. They would be great at a party. They wouldn’t travel well assembled but you could easily take all the components and assemble them after arriving. Prep work completed, these come together quickly. 

This is so brilliant, you’ll think, why didn’t I think of this before?! I made use of a terrific vendor at my farmers market and baked their pita bread into homemade pita chips plus their hummus, plus feta from my cheesemonger at the market. 

Are you eating this as an appetizer or with a group of friends? Then this serves 4 to 6 fine. Are you at home solo or with a pal, and calling this more of a meal or a major snack? Then this will not satisfy 4 to 6 eager eaters. Since this needs no cooking, all of the ingredients could be laid out in the style of a taco bar, and diners could assemble their own, based on their preferences with the multitude of topping options. 

We also felt a little heat could be a great addition, with a hot pepper of your choice or any hot sauce option, or simply by using a hot pepper hummus. 

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    This was delicious – I followed a tester’s suggestion and mixed the Garlic Humus with the yogurt as one sauce, placed it in a squeeze bottle and then assembled the “nachos”. I used a packaged brand of Open Nature Sea Salt pita chips – chopped onion mixed with cherry tomatoes, olives, parsley, salt, pepper, sumac, layered with chips, vegies, sauce – It was great and everyone enjoyed them. I’m going to use this recipe without the pita chips on some chicken Shawarma on pita bread with a side greek green salad.

  2. 5 stars
    Really nice, so much flavor and freshness. I also layered everything as in a dip, with pita chips on the side and a fork. This recipe will be in my rotation for sure. I think those colorful mini peppers would also be excellent scoopers! 😉

    1. JK, we agree that homemade hummus is far superior to the store-bought stuff, but for folks that need to toss this together quickly, it can be a timesaver.