Greek Nachos

These nachos are a refreshing alternative to your typical greasy fare. They're also really quick to make - perfect for those weeknights when my guy and I are stuck late at work (or when we're too lazy to cook!)

I've even whipped these up for a potluck at some point. Granted, I was able to the toast the pita chips and cook the veggie beef once I was at my friends place. I wouldn't recommend throwing it all together in advance. Everyone loved them!

There's really nothing more to say. Looks like it's a  short blog post today!

Greek Nachos
Serves: 2

Ingredients

• 4 pieces whole wheat pita bread
• 1/4 cup yellow onion, minced
•  ~2 tbsp. + 1 tbsp. olive oil
• 1 cup veggie crumbles (I use Morningstar brand)
• 1 tsp. cumin
• Feta
• 3 tbsp. plain low fat greek yogurt
• 2 tbsp. fresh lemon juice
• 1 tbsp fresh parsley (or mint, or green onion...),chopped
• Salt and Pepper 
• 3 cloves roasted garlic, chopped
• 1 roma tomato, chopped
• 1 small cucumber, chopped
• Black olives, sliced

Preheat oven to 350F. Cut pita bread into chip sized sections. I'll usually get 4-6 pieces per pita slice. Give them a light spray of olive oil, then place in a pan and cook 5-7 minutes, or until toasted.

Meanwhile, add olive oil , cumin and onion to a skillet and saute until onions are translucent. Add veggie crumbles and heat through. I like to cook these until they're a little crunchy.

In a small bowl, mix the remaining olive oil, feta, greek yogurt, lemon juice, and parsley (or mint, or green onion). Add salt, pepper and chopped roasted garlic and stir. I typically mash the feta a little to make it a creamier mixture.

Assemble pita chips on your plate. Top with veggie crumbles, roma tomato, cucumber, olives and yogurt mix.