I think there's something so enjoyable about eating this way, whether for dinner, snacking, or sharing plates. While I love more traditional nachos, I tend to lean more to this flavor proflle, which means it's essentially all my favorite snacking foods on one giant plate. It looks like a lot of ingredients, but please forge ahead as you're mostly piling a ton of delicious ingredients on top of each other. Pita chips can be made one of two ways: Either peel apart the two layers of the pita for thinner chips, or keep them as is for thicker ones. Here we're going for thicker chips that can hold up to the toppings.

Serves 4


  • 5 large pitas (about 6 inches in diameter)

    WNk- Cook Simply, Live Fully Cookbook cover Cook Simply, Live Fully: Flexible, Flavorful Recipes for Any Mood Yasmin Fahr
  • 3 tablespoons olive oil. divided, plus more as needed

  • Salt

  • 1 (15-ounce) can white beans, such as cannellini or navy, drained and rinsed

  • 1 cup thick full-fat yogurt such as Greek yogurt or skyr, or labneh

  • Juice of 1 small lemon

  • ¼ cup packed fresh parsley or cilantro, leaves and tender stems, roughly chopped, plus some sprigs, gently torn, for garnish

  • ½ teaspoon ground cumin

  • ¾ cup crumbled feta

  • 2 cups Castelvetrano or other meaty olives, pitted and smashed

  • 2 to 4 tablespoons harissa, depending on your heat preference (you can serve this on the side too)

  • 1 teaspoon ground sumac or za'atar, for sprinkling

  • Flaky sea salt

  • 2 tablespoons packed fresh dill gently torn or chopped


Heat the oven to 400°F. Use shears to cut the pita in quarters. then cut each in half one last time so you have 8 wedges. Spread them over a sheet pan and drizzle with 2 tablespoons of the olive oil, adding more as needed so they all have a light coating (they won't be perfectly coated all over, which is fine), then season lightly with salt.

Put the beans on another sheet pan, drizzle with the remaining 1 tablespoon olive oil, and season lightly with salt, then toss to combine. Bake until the pita wedges are crispy and browned and the beans warmed, 10 to 12 minutes. (If you have the energy, flip the pita wedges halfway through, but I'm always too lazy to do this, and it's fine; note that they will continue to brown out of the oven.) Let cool slightly along with the beans.

Meanwhile, in a small bowl, mix the yogurt, lemon juice, chopped parsley, and cumin until the juice is incorporated. Stir in ½ cup of the feta.

On a large serving platter or two large plates, create a layer of pita chips. Top with half the feta, half the beans, and half the olives, and use a spoon to create small piles of yogurt around the pita chips. Repeat with another layer of chips, making it narrower so that it creates a small platform in the center, then add the remaining toppings. Dollop some harissa here and there, depending on your heat preference. Sprinkle everything with the sumac, some flaky salt, the dill, and the parsley sprigs, and serve warm.

Adapted from Cook Simply, Live Fully by Yasmin Fahr (Harper 2024)

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