Vegetarian Gyro with Roasted Chickpeas and Tzaziki Sauce

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When I’m craving a hearty and healthy vegetarian dinner that is packed with flavor, I turn to my Vegetarian Gyro with roasted chickpeas, a simple chopped salad and a cool and tangy Tzaziki sauce. I made the Tzaziki sauce the other night when I made my delicious lamb kebabs and I always make double batch so I can add a dollop to this yummy Gyro.

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Tzaziki Sauce

  • Author: Roni Proter
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 4

Ingredients

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  • 2 Persian Cucumbers, skin on (can substitute pickling or ‘kirby’ cucumbers)
  • 1 tsp kosher salt
  • 2 cups 2% Plain Greek Yogurt
  • 2 tbsp fresh chopped dill
  • 2 cloves minced fresh garlic

Instructions

  1. Grate the cucumbers using a cheese grater, sprinkle with salt, toss and allow to rest for one minute.
  2. Squeeze the cucumbers to remove extra water and place in a medium mixing bowl along with the yogurt, dill and garlic.
  3. Stir to combine and serve immediately or refrigerate for up to five days.
  4. Note: raw garlic becomes more potent with time, so if you are saving this sauce you may want to reduce the garlic by half.

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Vegetarian Gyro with Roasted Chickpeas

  • Author: Roni Proter
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4

Ingredients

Units Scale

For the Salad

  • 1 Beefsteak tomato
  • 2 Persian Cucumbers
  • Pinch of kosher salt
  • Juice from half a lemon
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh chopped flat leaf parsley
  • 1 tsp fresh chopped dill

For the Gyro

  • 215oz cans chickpeas, drained and rinsed
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp coriander
  • 1 tsp cumin
  • 4 oz sheep’s milk feta
  • 1 tsp za’atar (optional, can substitute with dried oregano)
  • 4 Gyro bread wraps (Can sub with naan or pita)
  • 8 leaves romaine or baby gem lettuce
  • 2 cup Tzatziki sauce
  • Sliced red onions, optional

Instructions

  1. Heat oven to 375. On a parchment lined baking sheet, add the drained chickpeas and toss with olive oil, salt, cumin and coriander. Spread them out evenly and bake for 10-15 minutes.
  2. Meanwhile, slice tomato into quarter inch thick slices, remove excess seeds and cut 1/8 square cubes. Cut cucumbers in half horizontally flat and cut in three vertical pieces, then into 1/8 square cubes, the same as the tomatoes. Add the salt, lemon juice, olive oil and fresh parsley and dill. Toss and allow to marinate unrefrigerated for several minutes before assembling.
  3. To assemble, warm gyro bread in the oven for a couple of minutes or microwave for 30 seconds until warm and easy to fold. Crumble the feta over the chickpeas and sprinkle with za’atar and toss to combine. Place a couple of lettuce leaves in the center of the gyro bread, top with chickpeas, chopped salad, Tzatziki, and sliced red onions, if using.  Fold and half and wrap in parchment paper and foil so it stays in place.

 

Did you make this recipe?

Share a photo and tag us @DinnerReinvented — we can’t wait to see what you’ve made!

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