Vegetarian Gyro with Roasted Chickpeas
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 1x
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
- 2 – 15oz 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
- 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.
- 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.
- 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.