Chickpea gyros were a creation of need and want. The need was a healthy dinner that could be made in 20 minutes before heading to church group. The spiced chickpeas provide your protein and are joined with plenty of fresh vegetables.
This really isn’t a complex recipe but the flavours work well and it is healthy. You can make this better by making your own pitta breads. They are surprisingly easy to make and I’ve found this recipe here works really well. It is worth the extra effort.
Time: 30 minutes
Difficulty: Straight forward
Serves: 2-3
1 can of Chickpeas (400g)
2 tablespoons of Vegetable Oil
2 teaspoons of Ground Cumin
1/2 teaspoon of Ground Cayenne
1/2 teaspoon of Salt
1/2 teaspoon of Ground Cinnamon
1 teaspoon of Ground Coriander
1 red Onion
5 tablespoons of Red Wine Vinegar
1 large Tomato
Half a Cucumber
6 tablespoons of plain Yogurt
7-8 Mint leaves
3 handfuls of Salad Leafs or Shredded Cabbage
Pitta Breads
- Start by preheating an oven to 180 degrees Celsius.
- Mix the chickpeas with the spices and the oil ensuring every chickpea is coated.
- Place the chickpeas in a oven proof dish and bake for 20 minutes until they have a crisp exterior.
- Whilst the chickpeas are baking thinly slice the onion and place in a bowl topped with the red wine vinegar. Leave these until you are ready to serve. Slice the tomato.
- Make a basic tzatziki by dicing the cucumber, finely chopping the mint and adding to the yogurt. Add a little salt.
- Once the chickpeas are ready heat your pitta breads. You can do this in the already heated oven for a few minutes.
- Assemble your gyros with chickpeas, onion, tomato, tzatziki and fresh salad leaves in your warmed pitta bread. Enjoy!
Recipes from my kitchen, Edinburgh, Scotland 