Greek Nachos

At first glance these might look like regular nachos, but one bite will reveal layers of Mediterranean flavor. Surprise your guests with a plate of these at your next party.


  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 lemon, juiced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh basil, chopped, plus more for topping
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • 1 clove garlic, minced or grated
  • 1 zucchini, diced
  • 1 pint grape tomatoes, halved or quartered, plus more for topping
  • ½ cup marinated artichokes, halved or quartered
  • ⅓ cup kalamata olives
  • 1 cup cooked chickpeas, rinsed and drained
  • 1 cup fresh mozzarella cheese, shredded
  • 4 oz fresh feta cheese, crumbled
  • 1 1/2 cups cooked quinoa
  • Cedar’s Original Pita Chips
Serves 6-8 Total 30-60 Minutes


  1. In a medium-sized skillet add 1 tablespoon olive oil and garlic and cook about 1 minute. 
  2. Add zucchini and cook about 5 minutes or until the zucchini is caramelized. Add the tomatoes, artichokes, chickpeas, dill, basil, oregano and pepper. 
  3. Cook another 5 minutes, remove from heat and stir in 1 1/2 cups quinoa, the remaining olive oil and red wine vinegar.
  4. Heat the broiler of your oven. Spread the pita chips in a single layer on a large baking sheet lined with parchment paper. 
  5. Sprinkle on the quinoa mixture so it is evenly distributed among the chips. Top with mozzarella cheese and a handful of feta. 
  6. Place under the broiler for 1-2 minutes, just until cheese is melty and gooey and the chips are warm. 
  7. Remove from the oven and immediately cover with the remaining feta, fresh basil and fresh tomatoes and serve!