Mediterranean Pita Chip Nachos

Preheat the oven to 400 degrees F (200 degrees C).

Slice the Pita Bread (4) into 8 wedges (cut in half, then in quarters, then in eighths). Brush with Olive Oil (2 Tbsp) and sprinkle with Coarse Salt (to taste).

Bake for 15-20 minutes or until the chips are light golden brown. Do not overbake or the chips will be hard.

Toss Chickpeas (1 can) with the remaining Olive Oil (1 Tbsp) and place on a baking sheet.

Roast in the oven for 15-20 minutes, stirring once, until lightly crispy.

Make the tahini sauce by whisking together the Sesame Paste (4 Tbsp), Water (4 Tbsp), 2 Tbsp of Lemon Juice (1), Simply Organic Garlic Powder (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste). It may take a few minutes of stirring to come together but it will.

To assemble, place the baked pita chips on a platter and top with the roasted chickpeas, Seedless Cucumber (1), Cherry Tomatoes (2 cups), Red Onion (1/2), Feta Cheese (3/4 cup), and dollops of the Hummus (1 cup). Drizzle with the tahini sauce and serve extra on the side.