Everything you love about a Greek salad—but way more fun! Delivering a perfect blend of flavor and texture in every bite, these loaded nachos are the perfect snack to throw together for your next at-home movie night or tailgate party. This recipe is an excellent way to give a new life to leftover rotisserie chicken and veggie scraps kicking around your fridge. Feel free to use store bought pita chips rather than baking your own.
Preheat oven to 400°F. Toss together chickpeas, paprika, and 1/4 teaspoon of the salt on a small rimmed baking sheet. Bake in preheated oven 15 minutes.
While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, oil, oregano, vinegar, and black pepper in a medium bowl; set aside. Stir together yogurt, sour cream, dill, and remaining 3/4 teaspoon salt in a small bowl. If desired, transfer yogurt mixture to a squeeze bottle. Set aside.
Remove chickpeas from oven, and increase oven temperature to 500°F. Spread toasted pita wedges evenly on a large rimmed baking sheet. Top evenly with chicken and feta. Bake at 500°F just until chicken is warmed through and cheese begins to soften, 3 to 5 minutes.
Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt mixture.