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Greek Nachos with Tzatziki, Feta and Olives

Greek Nachos

A lighter, healthier take on classic nachos, these Greek Nachos use whole wheat pita chips topped with hummus, fresh cucumbers, tomatoes and crumbled feta. They’re quick to prepare, full of bright Mediterranean flavor, and perfect for a snack, appetizer or light vegetarian lunch.

These Greek Nachos are a healthier Greek twist on traditional nachos. They are made with whole wheat pita chips, hummus, cucumbers, tomatoes and feta.

Why You’ll Love This Recipe

This recipe swaps heavy chips and melted cheese for toasted whole wheat pita, protein-rich hummus and fresh vegetable toppings, so you get satisfying crunch and Mediterranean flavors with fewer calories. It’s also adaptable — add olives, grilled chicken or pine nuts for extra savory notes or protein.

Ingredients

  • 2 small 100% whole wheat pita rounds (about 70–80 calories each)
  • 1/2 tomato (or 1/2 cup quartered grape tomatoes)
  • 1/2 cucumber, diced (about 3/4 cup)
  • 1/4 cup crumbled feta cheese
  • 2 tbsp hummus (prepared or homemade)

Yield & Timing

  • Yield: 2 servings
  • Serving size: 1 pita with toppings
  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut each pita round into quarters and gently separate the layers so each quarter forms a triangular chip. You should get about 8 triangles per pita.
  3. Arrange the pita pieces in a single layer on a baking sheet and bake until crisp and lightly browned, about 8–10 minutes. Watch carefully so they don’t burn.
  4. While the pita chips are toasting, dice the cucumber and tomato and combine them in a medium bowl with the crumbled feta. Toss gently to mix.
  5. Divide the toasted pita chips between two plates. Spoon or dollop hummus onto the chips, then top with the cucumber–tomato–feta mixture.
  6. Serve immediately so the chips stay crisp. Enjoy as a snack, appetizer or light lunch.

Variations & Add-Ins

  • Add sliced Kalamata olives, thinly sliced red onion, or diced bell pepper for extra color and flavor.
  • For more protein, add chopped grilled chicken, shredded rotisserie chicken, or a sprinkle of toasted pine nuts.
  • Try a drizzle of extra-virgin olive oil and a squeeze of lemon for added brightness, or a few cranks of black pepper and a pinch of oregano for a classic Greek seasoning profile.
A lighter, healthier Greek twist on traditional nachos – made with whole wheat pita chips, hummus, cucumbers, tomatoes and feta.

Tips for Success

  • Use fresh, firm cucumbers and ripe tomatoes for the best texture and flavor.
  • To make homemade pita chips: brush pita pieces lightly with olive oil and a pinch of salt before baking for extra crispness and flavor.
  • If you prefer softer pita, skip toasting and warm the pita triangles briefly; they’ll still hold the toppings but will be less crunchy.
  • Assemble just before serving to keep the chips from getting soggy.

Nutrition (per serving)

Serving: 1 pita with toppings — Calories: 170 kcal, Carbohydrates: 20 g, Protein: 7.5 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 420 mg, Fiber: 4 g, Sugar: 3.5 g.

Greek Nachos plated with hummus and fresh toppings

About the Recipe

This Greek Nachos recipe is adapted from the book “Snack Girl To The Rescue! A Real-Life Guide to Losing Weight and Getting Healthy with 100 Recipes Under 400 Calories.” The recipe provides a quick, flavorful option when you want something crunchy and satisfying without the heaviness of traditional nachos.

Plated Greek Nachos with feta and tomatoes

Reprinted with permission from Snack Girl To The Rescue! A Real Life Guide to Losing Weight and Eating Healthy with 100 Recipes Under 400 Calories.