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Roasted Chickpea Gyros

Updated: May 6, 2021


* 1-15 oz can chickpeas, drained and rinsed

* 1 Tbsp olive oil * 1 Tbsp paprika

* 1 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp salt * 4 pita flatbreads or bibb lettuce leaves * 1 cup tzatziki, use 1⁄3 recipe below if you're just making it for these gyros * 1/4 red onion cut into strips * 2 lettuce leaves roughly chopped * 1 medium tomato sliced

Directions: 1. Pat dry chickpeas with a paper towel, removing any skins that may come off. 2. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt. 3. 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. 4. Spread some tzatziki onto one side of the pita, then sprinkle in 1⁄4 of the chickpeas and add veggies.

Tzatziki Sauce

Ingredients: * 1⁄2 English cucumber, peeled * 16 oz (2 cups) Cold plain Greek yogurt (full fat is better for most) * 4 cloves garlic, pressed * 1⁄3 cup chopped dill, fresh * 1 1⁄2 Tbsp freshly squeezed lemon juice (Juice of 1⁄2 lemon; please squeeze a real lemon) * 1⁄2 tsp salt, or to taste * 1⁄8 tsp black pepper


  1. Peel cucumbers and finely dice and strain juices. (Important to strain so sauce isn't watery.

  2. Combine cucumber with 2 cups plain Greek yogurt

  3. 1 1⁄2 Tbsp lemon juice,

  4. 4 pressed garlic cloves

  5. 1⁄3 cup chopped dill

  6. 1⁄2 tsp salt (add more to taste) and 1⁄8 tsp black pepper.

  7. Mix everything together and add more salt to taste if needed.

It's best to refrigerate for at least 1 hour before serving to let the flavors meld. It tastes even better when refrigerated overnight!

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