vegetarian gyros

Simple and delicious Mediterranean inspired vegetarian Roasted Chickpea Gyros with refreshing tzatziki sauce.

Roasted Chickpea Gyros

15 oz can chickpeas (425 g, 1 ½ cup soaked chickpeas

olive oil (15 mL)

Tbsp paprika* (7 g)

tsp black pepper (3 g)

cayenne pepper (1.5 g)

salt (1.5 g)

pita flatbreads

tzatziki (click

onion

lettuce leaves (roughly chopped)

tomato (sliced)

Prep: Preheat oven to 400 degrees F (204 C). Pat dry chickpeas with paper towel, removing any skins that may come off.&nbsp;Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.

Roast: Spread chickpeas onto a greased rimmed baking sheet and roast for about 20 minutes, until lightly browned but not hard.

Assemble:&nbsp;Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!

You won’t miss the meat in these Vegetarian Gyros--they&#039;re loaded with robustly-seasoned and perfectly roasted chickpeas, a medley of veggies, and our favorite Tzatziki sauce. This easy, weeknight meal can be ready in about 30 minutes or less if you’ve got an air fryer! (Air Fryer and Oven Instructions included.)

Vegetarian Gyros

(15 oz.; 439 grams) chickpeas (garbanzo beans)

olive oil

EACH: paprika, dried oregano

EACH: garlic powder

Fine sea salt & cracked pepper

pita breads

hummus

For serving: green leaf lettuce, halved

(35 grams) grated English/Persian cucumber

(54 grams) plain whole Greek yogurt ((we love Greek Gods))

red wine vinegar

lemon juice

PREP: Preheat oven to 400 degrees F (200 C). Drain and rinse chickpeas and then dry in a salad spinner or with paper towels (wet chickpeas won&#039;t roast as nicely). Generously grease a sheet pan with cooking spray.

CHICKPEAS: Add chickpeas to the prepared pan. Drizzle on oil, seasonings, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). With your hands, toss everything until well coated; spread the chickpeas out in an even layer (not overlapping) on the tray. Roast for 18-22 minutes, tossing or shaking the tray at the halfway mark. (We like them best at 20 minutes). Roast until they&#039;re crisp, but not hard. Remove and set aside. (See Note 1 for Air Frying Directions)

TZATZIKI: Meanwhile, grate cucumber with the large holes of a cheese grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber to keep the sauce from being watery. Once it&#039;s drained, add to a medium-sized bowl with the rest of the sauce ingredients. Season to taste with salt and pepper (I add 1/8 teaspoon salt and a pinch of pepper). Cover the bowl and place in the fridge until ready to serve.

CHAR THE PITA BREAD: Spray both sides of the pita bread with olive oil cooking spray and &quot;grill&quot; the bread on the stovetop over an open flame (on medium heat) until slightly charred, about 10-15 seconds per side (flip with tongs). Once charred, immediately fold in half and cover with a clean towel until ready to serve. Alternatively, warm (covered with a damp paper towel) in the microwave.

ASSEMBLY: Spread hummus or tzatziki sauce on one side of the warmed pita bread. Add half of the chickpeas (press into sauce to help them stay better) and then add desired toppings such as thinly sliced red onions, thinly sliced cucumbers, diced cherry tomatoes, and feta cheese. Drizzle tzatziki sauce generously over everything. If desired, squeeze fresh lemon on top. Fold up and enjoy immediately!

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The most viewed vegetarian gyros recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Chickpea Gyros

Vegetarian Gyros

The most viewed vegetarian gyros recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine