Crispy Chickpea Greek Gyros (Printable Version)
Smoky chickpeas, creamy tzatziki, and crisp veggies in pita for a fresh Mediterranean main dish.
# What You Need:
→ Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Tzatziki Sauce
09 - 1 cup Greek yogurt (substitute with plant-based yogurt if desired)
10 - 1/2 cucumber, grated and squeezed dry
11 - 1 clove garlic, minced
12 - 1 tablespoon fresh dill, chopped
13 - 1 tablespoon lemon juice
14 - Salt and pepper to taste
→ Fresh Vegetables
15 - 1 cup cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1 cup shredded lettuce
18 - 1/2 cup crumbled feta cheese (omit or substitute with vegan feta as needed)
19 - 1/2 cup sliced cucumber
→ Assembly
20 - 4 large pita breads or flatbreads
21 - Lemon wedges for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry using a clean towel and spread evenly on the prepared baking sheet.
03 - Drizzle chickpeas with olive oil, then sprinkle with smoked paprika, cumin, garlic powder, oregano, salt, and black pepper. Toss to coat evenly.
04 - Roast the chickpeas in the oven for 20 minutes, stirring halfway, until crisp and golden.
05 - In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well and refrigerate until use.
06 - Warm pita breads in a dry skillet or wrapped in foil in the oven for several minutes.
07 - Spread a generous spoonful of tzatziki on each pita. Layer with crispy chickpeas, cherry tomatoes, red onion, lettuce, feta, and cucumber.
08 - Fold pitas around the fillings and serve immediately with lemon wedges.
# Expert Advice:
01 -
- Bright flavors inspired by Greece and the Mediterranean
- Easy to make and family friendly
- Customizable for vegetarian vegan and gluten-free diets
- Ready in about 40 minutes from start to finish
02 -
- Good source of plant protein for a filling meatless meal
- Meal-prep friendly and great for packed lunches
- Tzatziki doubles as a dip or salad dressing
03 -
- Always dry the chickpeas thoroughly before roasting for extra crunch
- Grate cucumber finely for tzatziki and remove as much moisture as you can for a thicker sauce
- Toast the pita just to warm, not crisp, so it folds without tearing