Greek Nachos

• Pita Chips (or use storebought)
• 4 pita pockets, white or whole wheat, cut into wedges
• Tablespoon or two of olive oil
• 1) Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. 
• 2) Bake until they begin to color, turning once or twice, about 10 minutes. 
• 3) Sprinkle with salt, turn off oven and put chips back in to keep warm.
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• Meat
• 1 medium onion, chopped
• ½ pound ground lamb (I used ground turkey) 
• 1 tablespoon ground cumin
• 1) Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. 
• 2) Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more.
• Chickpeas
•   1 15 oz can chickpeas, drained and rinsed
• 1 Tbsp olive oil
• 1 Tbsp paprika
• ½ Tbsp ground black pepper
• ¼ Tbsp cayenne pepper
• ¼ tsp salt
• 1) Pat dry chickpeas with paper towel, removing any skins that may come off.
• 2) Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
• 3) Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.
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• Tzatziki (or use storebought)
• 2 cups plain Greek yogurt 
• 1 cup seeded cucumber, shredded or diced
• 2 tablespoons lemon juice or white wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon chopped dill
• Salt and pepper (to taste)
• 1) Salt shredded or diced cucumber, then squeeze in paper towel to draw out moisture.
• 2) Mix together yogurt, cucumber, dill, garlic, and lemon.
• 3) Season with salt and pepper to taste.
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• Other toppings
• -diced cucumber
• -diced tomato
• -diced kalamata olives
• -feta cheese
• -hummus (thinned out with a little water if needed for consistency)
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