Greek Nachos

Who said nachos can’t be surprising?
Serves 6-8 Total 30-60 Minutes


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


  1. In a medium-sized skillet, add 1 tablespoon of olive oil and the garlic and cook for about 1 minute. 
  2. Add zucchini and cook for about 5 minutes or until the zucchini is caramelized. Add the tomatoes, artichokes, chickpeas, dill, basil, oregano and pepper. 
  3. Cook for another 5 minutes, remove from heat and stir in the quinoa, 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's evenly distributed among the chips. Top with mozzarella and a handful of feta. 
  6. Place under the broiler for 1-2 minutes, or until cheese is melted and gooey and the chips are warm. 
  7. Remove from the oven and immediately cover with the remaining feta, basil and tomatoes and serve!