Easy roasted and spiced chickpeas with a homemade tzatziki sauce spice up a gyro, no meat needed.
By Sarah Bond
After making far too many roast chickpeas yesterday, I wanted to find a way to make these flavor bombs into an actual, sustainable meal.
It’s really simple actually. Season and roast up some chickpeas, throw together the World’s Best Tzatziki (recipe here), and put it all on a pita with some lettuce, tomatoes, and red onions. We won’t roast the chickpeas for long, just 20 minutes, until they’re cooked but not hard. This’ll give them a hearty texture, replacing any desire you may have had for putting meat into this wrap.
- 1 15 oz can chickpeas, drained and rinsed
- 1 Tbsp olive oil
- 1 Tbsp paprika
- ½ Tbsp ground black pepper
- ¼ Tbsp cayenne pepper
- ¼ tsp salt
- 4 pita flatbreads
- 1 cup tzatziki (click the link above for recipe, use ? recipe if you're just making it for just these gyros)
- ¼ red onion, cut into strips
- 2 lettuce leaves, roughly chopped
- 1 tomato, sliced
- Pat dry chickpeas with paper towel, removing any skins that may come off.
- Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
- Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.
- Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!