I love gyros of all kinds: lamb, chicken, cod, and yes . . . I love vegetarian versions too. If you follow my blog, you know that I am a huge fan of chickpeas. They are so wonderfully salty, meaty, and satisfying, which makes them the perfect addition to a veggie-packed gyro sandwich.
To start, these chickpeas are truly delicious on their own. But when you add them to warm pita bread, cover them with tzatziki sauce, feta cheese, and cucumber salad, these are bomb. There’s no other way to describe them. Make these for meatless Monday for a quick weeknight meal, or just about any other time you’re craving gyros.
1 15 oz. can of chickpeas, drained and rinsed
1 Tbsp. olive oil
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. turmeric
1 tsp. garlic powder
½ tsp. cayenne
Salt and pepper to taste
Warm pita bread
Kalamata olives, tomatoes, hummus, or any favorite gyro topping
Drain and rinse the chickpeas and make sure they are fairly dry before cooking them.
Heat the olive oil in a skillet over medium high heat. Add the chickpeas and cook for 5-6 minutes or until they begin to brown a little. Add all of the other ingredients and cook for 1-2 more minutes, or until the spices are fragrant. Season with salt and pepper.
Serve on pita bread with your favorite gyro toppings!