Ingredients

The following ingredients have 4 Servings
  • 1 15-oz can chickpeas (425 g, 1 ½ cup soaked chickpeas if starting from dry, drained and rinsed)
  • 1 Tbsp olive oil (15 mL)
  • 1 Tbsp paprika*
  • 1 tsp ground black pepper
  • ½ tsp cayenne pepper
  • ¼ tsp salt
  • 4 pita flatbreads
  • 1 cup tzatziki (click for recipe) (250 g, use ⅓ recipe if you're just making it for these gyros)
  • ¼ red onion (cut into strips)
  • 2 lettuce leaves (roughly chopped)
  • 1 tomato (sliced)

Instruction

  • Prep: Preheat oven to 400°F (204°C). Pat dry chickpeas with paper towel, removing any skins that may come off. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
  • Roast: Spread chickpeas onto a greased rimmed baking sheet and roast for about 20 minutes, until lightly browned but not hard.
  • Assemble: Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!