Recipes

Abt-Solutely Delicious: Roasted Chickpea Veggie Gyros

There are plenty of good reasons to go vegetarian, whether it’s to improve the quality of your diet, to exercise ethical beliefs, or to reduce your overall environmental impact. Whatever your reasoning, you don’t have to sacrifice flavor to maintain your goals. While it may mean giving up some of your favorite foods, there are countless creative recipes out there that offer tasty alternatives to meat-based meals. These Roasted Chickpea Gyros are a perfect example. Instead of the lamb that you’d find in a traditional gyro, they’re filled with spicy roasted chickpeas. You’ll still enjoy the savory goodness you’d expect from a gyro, but in a vegetarian format: the perfect meal for an Earth Day weekend lunch!

AuthorEmily G.

Yields8 Servings

Chickpeas
 15 oz can of chickpeas
 1 tbsp olive oil
 1 tbsp paprika
 ½ tsp cayenne pepper
 1 tsp black pepper
 ¼ tsp salt
Tzatziki Sauce
 2 cups plain greek yogurt
 1 cup seeded cucumber, shredded or diced
 2 tbsp white wine vinegar
 2 cloves garlic, minced
 1 tbsp dill, chopped
 salt & pepper to taste
Gyros
 mini peta bread or naan bread
 ¼ red onion, sliced
 lettuce leaves, chopped
 1 tomato sliced

Chickpeas
1

Preheat your oven to 400 degrees.

2

Pat the chickpeas dry with paper towels, removing any skins that may come off. Gently toss the chickpeas with olive oil, paprika, pepper, cayenne pepper, and salt.

3

Spread chickpeas out onto a greased baking pan and roast for about 20 mins, until they look slightly browned. While chickpeas are roasting, make the Tzatziki sauce.

Tzatziki Sauce
4

Dice up one seedless cucumber, then sprinkle salt onto the cucumber pieces and lay them out on paper towels to draw out some moisture.

5

Pour 2 cups of Greek yogurt into a medium mixing bowl, add the diced cucumber, chopped dill, minced garlic, and white wine vinegar. Mix until combined. Season with salt and pepper to taste.

6

Once the chickpeas are done roasting, you can assemble your gyros. Spread some Tzatziki sauce onto each pita bread, add some roasted chickpeas, then add veggies. Fold in half and enjoy!

Ingredients

Chickpeas
 15 oz can of chickpeas
 1 tbsp olive oil
 1 tbsp paprika
 ½ tsp cayenne pepper
 1 tsp black pepper
 ¼ tsp salt
Tzatziki Sauce
 2 cups plain greek yogurt
 1 cup seeded cucumber, shredded or diced
 2 tbsp white wine vinegar
 2 cloves garlic, minced
 1 tbsp dill, chopped
 salt & pepper to taste
Gyros
 mini peta bread or naan bread
 ¼ red onion, sliced
 lettuce leaves, chopped
 1 tomato sliced

Directions

Chickpeas
1

Preheat your oven to 400 degrees.

2

Pat the chickpeas dry with paper towels, removing any skins that may come off. Gently toss the chickpeas with olive oil, paprika, pepper, cayenne pepper, and salt.

3

Spread chickpeas out onto a greased baking pan and roast for about 20 mins, until they look slightly browned. While chickpeas are roasting, make the Tzatziki sauce.

Tzatziki Sauce
4

Dice up one seedless cucumber, then sprinkle salt onto the cucumber pieces and lay them out on paper towels to draw out some moisture.

5

Pour 2 cups of Greek yogurt into a medium mixing bowl, add the diced cucumber, chopped dill, minced garlic, and white wine vinegar. Mix until combined. Season with salt and pepper to taste.

6

Once the chickpeas are done roasting, you can assemble your gyros. Spread some Tzatziki sauce onto each pita bread, add some roasted chickpeas, then add veggies. Fold in half and enjoy!

Roasted Chickpea Veggie Gyros
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