Chickpea Gyros

This is one of the first recipes I ever made when I went vegan, so I’m particularly excited to share it. This one is a really easy one, but it still packs a ton of flavor. All you need to do is prep some veggies and a spice blend, and bake some chickpeas. Unless you’re using dry chickpeas, in which case you’ll have an extra step of cooking them. I usually use canned for this recipe, because it conserves time if I didn’t have the foresight to soak and cook dry beans before hand.

As far as ingredients go we keep everything in this recipe very simple. We used Oatly yogurt for the tzatziki, but you can use any kind of non-dairy yogurt you can find. Just make sure it’s not flavored. Make sure you find a seedless cucumber for the sauce. The only other things you need are a fresh tomato, red onion, dill, lemon juice, pitas, and lettuce. We forgot to get lettuce at the supermarket this week (Oops!), because we’re human and forget things especially during the busy holiday season, but it’s a nice addition. I also recommend using fresh dill, but we substituted it with dry, because we also forgot that (Oops).


Chickpea Gyros

  • Servings: 4
  • Difficulty: easy
  • Print

Gyro Ingredients

  • 32 oz canned garbanzo beans
  • 1/2 a red onion sliced
  • 1 small tomato, or 1/2 large tomato, diced
  • 1 large seedless cucumber
  • 1 1/2 cups of vegan yogurt, we used Oatly
  • 2 tbsp fresh dill, or 1 tbsp dry
  • 4-6 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp sea salt

Chickpea Spice Blend Ingredients

  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp red chili flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Directions

  1. Start by creating the tzatziki sauce. Grate the cucumber finely in a food processor. If you do not have a food processor you can do this by hand. Squeeze excess moisture out into the garbage can or sink by wrapping a coffee filter or a cheese cloth around the shredded cucumber, and squeezing tightly. Add the shredded cucumber to a small mixing bowl.
  2. Add vegan yogurt, dill, lemon juice, 2 tbsp olive oil, minced garlic, and sea salt to the bowl with the cucumber. Stir thoroughly, cover, and refrigerate while you prep the other ingredients. This should give it time to develop flavor.
  3. Prep all the other produce, and set it in separate bowls. Slice down the onion, dice the tomato, chop the lettuce if you remembered to buy it.
  4. Open your cans of chickpeas, and rinse off the beans. Place them in a large mixing bowl. I like to rub them with a towel to get the flaky outer skins off of them, but this step is optional. The excess skins tend to fall off and burn in the oven.
  5. Drizzle 2 tbsps olive oil over the chickpeas, and toss or stir to coat evenly.
  6. Combine all other spice blend ingredients in a small, separate bowl. Stir together.
  7. Top the chick peas with the spice blend, and mix them until they are well coated.
  8. Preheat the oven to 375 degrees.
  9. Spread the chickpeas out on a large, parchment lined baking sheet. Bake at 375 for 15 minutes.
  10. When the chickpeas are baked, warm pita on a low power setting in the microwave to make them more flexible. I like to lay my pitas on aluminum foil or parchment paper after they’re warmed, so I can wrap them to prevent the ingredients from falling out the back end.
  11. Assemble the gyros by adding a smear of tzatziki, chickpeas, tomatoes, onions, lettuce, and then a hearty serving of tzatziki on top. Enjoy.

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