7-Layer Mediterranean Nachos

Raw red onion can be over-powering, but pickled it is significantly more mild, briny, and delicious. You can "quick pickle" onion quite easily. Simply combine the water, vinegar, sugar, and salt in a small, deep bowl. Stir until the sugar and salt are mostly dissolved. Then add the sliced or chopped red onion and push them to the bottom of the bowl so that they are fully submerged in the pickling liquid. Cover and let sit at room temperature for 30-60 minutes (transfer to the fridge if longer). Drain before using.

Meanwhile, spread the pita triangles in a single layer across 2 baking sheets and generously brush or drizzle them with olive oil. Combine the seasonings (3 teaspoons kosher salt, 1 teaspoon dried oregano, 1/2 teaspoon ground sumac, and 1/2 teaspoon granulated garlic) in a small bowl. Measure 1 teaspoon of the seasoning blend into a separate bowl and set this aside for later. Sprinkle the remaining seasoning blend over the pita triangles (cover each piece evenly). Put the pita triangles in a pre-heated 400° oven for 10-12 minutes or until lightly toasted. Rotate trays as needed.

Put the chickpeas in a wide, low-profile bowl and coarsely smash or chop them with a fork, avocado masher, or hand-held pastry blender. Then add the juice of 1/2 a lemon and 1/2 teaspoon of the reserved pita point seasoning. Stir to combine.

Select a large, flat platter to serve as the base for your nachos. Spread an even layer of homemade or store-bought tzatziki over the bottom of the platter (use approximately 3/4 cup, reserve remaining). Leave at least a 1-inch border around the edge of the platter. Top the tzatziki with the smashed chickpea mixture (all of it) for Layer #2.

Combine the diced cucumbers, tomatoes, and remaining 1/2 teaspoon pita point seasoning in the same bowl that you used for the smashed chickpeas. Gently toss with your hands, then evenly distribute over the smashed chickpeas for Layer #3.

Drizzle several tablespoons of the prepared Tangy Tahini Vinaigrette over the tomatoes and cucumbers for Layer #4 (reserve roughly half of the vinaigrette for finishing or serving on the side).

Add 2 or more additional layers of your choosing: pickled red onion, cubed grilled chicken, crumbled feta, thinly sliced jalapeño, or fresh cilantro leaves. Finish with a dollop of tzatziki and/or generous drizzle of the Tangy Tahini Vinaigrette. Arrange a cluster of warm, toasted pita points around the edge of the platter and serve remainder on the side. Dig in!