Vegan Greek Nachos

Prep Time 15

Cook Time 5

Total Time 20

2 cups/handfuls pita chips (I used Stacy's multigrain)
1 teaspoon extra virgin olive oil
3/4 cup small dice zucchini
1/3 cup small dice bell pepper (red, orange or yellow)
1/4 teaspoon dried oregano
Crushed red pepper flakes, to taste
1/2 cup roughly chopped artichoke hearts (canned in water, excess water squeezed out)
3 tablespoons roughly chopped sun-dried tomato (soaked in hot water if dried, excess water squeezed out)
2 tablespoons Kalamata olives
1/3 cup sliced cherry tomatoes
Pink sea salt, to taste
Freshly cracked black pepper, to taste
2 tablespoons vegan feta (I use Violife), or to taste
1/3 cup hummus
2 handfuls fresh baby spinach
1 tablespoon roughly chopped fresh basil
Fresh lemon juice (optional), for topping
1 tablespoon sprouted seeds (optional), for topping

Heat oven to 425. Bake the pita chips on a rimmed metal baking sheet until warm, about 3 minutes.
Meanwhile, heat the olive oil in a medium-large nonstick skillet over medium heat.
Add the zucchini and cook until almost tender, stirring occasionally.
Add the bell pepper, oregano, and red pepper flakes, then cook for one minute.
Reduce the heat to medium-low, then stir in the artichoke hearts, sun-dried tomato, and Kalamata olives. Cook for another minute, or until hot.
Remove from heat, then stir in the tomatoes. Season with salt and pepper to taste.
Sprinkle the feta over the warm chips, followed by the hummus, spinach, and zucchini mixture.
Top with the basil, lemon juice, and seeds, if using.