ROASTED CHICKPEA GYROS HEALTHY RECIPE

After discovering and subsequently eating far too many roast chickpeas yesterday, I wanted to find a way to make these flavor bombs into an actual, sustainable meal. And at this point, “meal” really means anything that doesn’t involve just eating a bowl full of roasted chickpeas. I suppose as I get closer and closer to moving and really begin whittling away at my pantry stock, I’ll have to become more lenient in what I consider a “meal”…but for now I can still justify buying some fresh veggies and flatbreads to make these Roasted Chickpea Gyros!
ROASTED CHICKPEA GYROS HEALTHY RECIPE
ROASTED CHICKPEA GYROS HEALTHY RECIPE
INGREDIENTS
  • 1 15 oz can (425 g) chickpeas, drained and rinsed (1 ½ cup soaked chickpeas if starting from dry)
  • 1 Tbsp (15 mL) olive oil
  • 1 Tbsp (6.8 g) paprika*
  • 1 tsp (3 g) ground black pepper
  • ½ tsp (1.5 g) cayenne pepper
  • ¼ tsp (1.4 g) salt
  • 4 pita flatbreads
  • 1 cup (250 g) tzatziki (click here for recipe, 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


INSTRUCTIONS
  1. Pat dry chickpeas with paper towel, removing any skins that may come off.
  2. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
  3. Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.
  4. Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!


NOTES
  • If you don't like spicy foods, halve the amount paprika, black pepper, and cayenne pepper. Taste a chickpea before baking and adjust flavors as needed.
  • If your pita breads crack when you fold them, cover them with a moist paper towel and microwave for 20 to 30 seconds. Assemble your sandwich immediately after microwaving.
  • If you liked these gyros, you may also like these Roasted Chickpea Stuffed Avocados!


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