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AL Chipino Loaded Greek Nachos

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Adjust Servings:
1 packet AL Chipino Sea Salt + Black Pepper tortilla chips
1 cup boiled chickpeas
1/2 cup tomatoes, diced
1/2 cup spring onions, diced
1/2 cup cucumber, diced
1/2 cup grated carrots
1/2 cup pomegranate arils
1/2 tsp salt
1/4 cup olives
1/2 cup feta cheese, crumbled
1/2 cup fresh parsley, chopped
1/2 cup shredded lettuce
1/2 cup Greek yoghurt

AL Chipino Loaded Greek Nachos

  • Serves 4
  • Medium




Think outside the box – is what we’re often told to do as both kids and adults. But perhaps this is another form of laissez-faire! It is also the simplest way to get rid of a pondering question, leave the kids in a frazzled confused state, and buy some time.

How many times have I been told that? Countless times. To no avail. Except when it comes to food. Somehow, that is the only time I actually put my mind and sense to work with a bubbling passion to create something new.

So here is a loaded nachos platter – Greek style! The AL Chipino Sea Salt + Black Pepper chips are the best ones to pair in this dish with the refreshing Greek components of chickpeas, pomegranates, parsley, tomatoes and spring onions. I use a Greek yogurt base for some juiciness and the salty feta does wonders to bring the whole platter together.

Buy AL Chipino: here

Photo Credits: The Kitchen Trail

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Stir the tomatoes, spring onions, cucumbers, carrots and pomegranate together with salt and some of the parsley and set aside.
Spread the Greek yogurt at the bottom of your serving platter.
Assemble the tortilla chips in a layer and spread the tomato mixture along with some feta, olives and lettuce on top.
Add another layer of tortilla chips on top and repeat the process three times.
Serve immediately.

Kamini Patel

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