Roasted Chickpea Gyros
Trainer Jessica’s roasted chickpea gyro recipe is a great lunch or dinner option if you’re looking to mix things up! Roasted, seasoned chickpeas take the place of the traditional marinated lamb. The tzatziki sauce adds a cool, refreshing tang and can be saved in the fridge for another meal.
- 2 15 oz can chickpeas (I drain and rinse them)
- 1 tbsp olive oil
- 1 tbsp paprika
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- Red onion, cut into strips
- Tomato, sliced
- 6 pita flatbreads
- Some tzatziki sauce
- 1-2 cups of plain Greek yogurt
- 1 cup of seeded cucumber, shredded (used about one medium)
- 2 tbsp lemon juice
- 2 cloves of minced garlic
- 1 tbsp chopped dill
- salt and pepper to taste
1. First, squeeze all of the extra moisture out of the shredded cucumber.
2. After that, mix together the yogurt, cucumber, dill, garlic, and lemon.
3. Finally, season with Salt and pepper.
To make the roasted chickpeas:
1. Pat dry the chickpeas getting off any extra skins.
2. In a bowl, toss the chickpeas with the olive oil, and seasonings.
3. Spread chickpeas onto a baking sheet lined with parchment paper, roast at 400 degrees for about 20 minutes. I check and mix at the 10-minute mark, you don’t want them to get hard, just lightly browned.
1. Spread some tzatziki sauce on a side of the pita, put some chickpeas on it, add the tomatoes, onions, and lettuce.
3. You’ll have sauce and chickpeas to make more pitas. Or you could add the roasted chickpeas to a salad, too.
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