Chickpea Gyros
This vegetarian version of the Mediterranean classic is a real winner with spiced chickpeas, tzatziki, and fresh veggies in a pita.
Yield: gyros
Ingredients
For the Chickpeas
- 2 15.5-ounce cans chickpeas drained
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt more or less to taste
For the Tzatziki
- ½ cup greek yogurt
- ¼ of one medium cucumber peeled, grated, and drained
- 1 small clove garlic
- ½ tablespoon minced fresh dill
- 1 teaspoon white vinegar or apple cider vinegar
- salt to taste
For the Veggies
- ½ cup halved grape tomatoes
- ½ cup quartered, sliced cucumber
- ¼ of one medium red onion halved and thinly sliced
- 1 tablespoon olive oil
- salt to taste
For Serving
- ½ cup hummus store-bought or make your own, optional
- pitas
- feta cheese optional
Instructions
- Make the chickpeas: Drain chickpeas and dry. Heat oil in medium skillet on medium heat until shimmering. Cook chickpeas until slightly brown, then coat with spices. Continue cooking, stirring every 30 seconds until spices are fully mixed and fragrant.
- Make the tzatziki: Mix all ingredients in bowl and place to the side or in fridge until ready to serve.
- Make the veggies: Mix all ingredients together and place to the side until ready to serve.
- Spread hummus in center of pita to hold chickpeas. Top with veggies, tzatziki, and feta.
Notes
- For vegan: Sub greek yogurt with vegan alternative, omit feta or sub with vegan feta
- Hummus on pitas: Optional but recommended
Nutrition
Calories: 221cal | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 860mg | Potassium: 250mg | Total Carbs: 24g | Fiber: 3g | Sugar: 2g | Net Carbs: 21g | Vitamin A: 292IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg