Chickpea Gyros

A flavor-packed vegetarian gyro recipe.

Course Main Course

Cuisine Mediterranean

Prep Time 5

Cook Time 15

Total Time 20

Servings gyros

Calories 246kcal

Author Whitney Wright

Ingredients

2 tablespoons olive oil
15 oz can of chickpeas drained
1/2 cup yellow onion diced (see notes)
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
kosher salt
fresh cracked black pepper

For Serving

Greek flat bread
Tzatziki sauce
fresh cucumbers chopped
crumbled feta cheese
grape or cherry tomatoes halved

Instructions

Place the drained chickpeas on a large paper towel. Do your best to dry them thoroughly.
Heat the oil in a large skillet over medium high heat. Once the oil is sizzling add the chickpeas and the diced onion to the pan and season with salt and pepper.
Cook the chickpeas for 5-8 minutes, stirring frequently (to prevent them from burning).
Reduce heat to medium and add the oregano, rosemary, and garlic powder. Stir to combine until the chickpeas are evenly covered. Continue cooking the chickpeas until they are crispy but not burned.
Remove from heat and serve the chickpeas on Greek flatbread topped with tzatziki sauce, cucumbers, chopped tomatoes and crumbled feta cheese.

Notes

Alternatively, you can leave out the diced onion when cooking the chickpeas and add raw onions for topping the gyros. (But I'm not the biggest fan of raw onion, so I opted to cook them with the chickpeas).

Nutrition facts based per serving. Nutrition facts does not include the "for serving" ingredients.

Nutrition