Loaded Greek Salad Nachos

Preheat oven to 400°F. Toss together chickpeas, paprika, and 1/4 teaspoon of the salt on a small rimmed baking sheet. Bake in preheated oven 15 minutes.

While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, oil, oregano, vinegar, and black pepper in a medium bowl; set aside. Stir together yogurt, sour cream, dill, and remaining 3/4 teaspoon salt in a small bowl. If desired, transfer yogurt mixture to a squeeze bottle. Set aside.

Remove chickpeas from oven, and increase oven temperature to 500°F. Spread toasted pita wedges evenly on a large rimmed baking sheet. Top evenly with chicken and feta. Bake at 500°F just until chicken is warmed through and cheese begins to soften, 3 to 5 minutes.

Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt mixture.