Ditch the usual sandwiches you pack and make yourself something seriously delicious for lunch with this chickpea gyro recipe. In under 30 minutes, you’ll have an ultra-tasty lunch ready to pack up and take to work or school.
I’ve been in love with gyros for a loooong time. It goes back to when I lived in Alaska and trips to “the city” involved going to the shopping mall then ducking into the small Greek shack next door to grab some gyros. Then I moved to Europe and learned about the late night food magnificence that is the doner kebab (a sort of similar dish to gyros), and my love grew more. But then I decided to eat more vegetarian and was suddenly left with a gaping hole where gyros used to be. So I created Roasted Chickpea Gyros. These chickpea gyros quickly became THE most sought-after recipe on Live Eat Learn. They balance spicy seasoning with refreshing tzatziki and are SO filling.
But there’s just one problem. You can’t take them for lunch very easily (which of course, you will want to do. They’re THAT good). So today we’re transforming this popular wrap recipe into a meal-prep-able, travel-friendly form! Spiced roasted chickpeas, easy tzatziki, sliced pita bread, and a quick veggie salad. Vegetarian meal prep lunch time starts now! 
Click here for the tzatziki sauce recipe.
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Packed Lunch Pro: Chickpea Gyro
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegetarian, Vegan, Gluten-Free
Description
Pack a seriously delicious lunch in minutes! This chickpea gyro recipe is perfect for work or school.
Ingredients
- 1 cups (237 ml) olive oil
- 1 tbsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- 4 pita flatbreads sliced into wedges
- 1/4 red onion sliced
- 2 cups (47 g) spinach
- 1 cups (150 g) cherry tomatoes halved
- 1 lbs (425 g) chickpeas
Instructions
- Pat dry chickpeas with a paper towel, removing any skins. Gently toss chickpeas with oil and seasonings.
- Spread chickpeas onto a greased rimmed baking sheet and roast at 400°F (204°C) for 20 minutes, until slightly crispy.
Tzatziki
- Spoon chickpeas evenly into 4 or 5 lunch boxes.
- Add pita bread wedges, veggies, and sauce. If your boxes do not have separate compartments, store the sauce separately to keep the chickpeas and spinach crisp.
Notes
- For crispier chickpeas, consider pre-boiling them for 5 minutes before roasting.
- To make this a complete protein, add some crumbled feta cheese or a dollop of plain yogurt.
- Leftover chickpeas can be stored in an airtight container in the refrigerator for up to 4 days and used in salads or bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 gyro
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 45
- Fiber: 10
- Protein: 15
Frequently Asked Questions
How can I ensure my roasted chickpeas are crispy for the chickpea gyro?
Make sure to dry the chickpeas thoroughly after rinsing, and roast them at a high temperature, stirring occasionally to prevent burning.
What can I substitute for the tzatziki sauce if I don’t have yogurt?
You can use a dairy-free yogurt or a homemade sauce made from blended cucumbers, garlic, and olive oil as a creamy alternative.
How do I keep the sliced pita bread fresh for my packed lunch?
Wrap the sliced pita bread in foil or plastic wrap, and store it in an airtight container to prevent it from getting stale.
