dairy-freeveganvegetarian

Roasted Chickpea Gyros

 

After discovering and subsequently eating far too many roasted 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 vegetarian Roasted Chickpea Gyros!

Roasted Chickpea Gyros

It’s really simple actually. Season and roast up some chickpeas, throw together the World’s Best Tzatziki, and put it all on a pita with some lettuce, tomatoes, and red onions. We won’t roast the chickpeas for quite as long today, just 20 minutes, until they’re cooked but not hard. This’ll give them a hearty texture, replacing any desire you may have had for putting meat into this samich. We don’t need no meats up in here! (And yes, I did watch an anti-animal agriculture documentary last night that has pushed my fluctuating vegetarianism towards the veggie side today).

Roasted Chickpea GyrosRoasted Chickpea GyrosRoasted Chickpea GyrosRoasted Chickpea Gyros

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Roasted Chickpea Gyros
4.67 from 36 votes
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Roasted Chickpea Gyros

A simple and delicious Mediterranean inspired roasted chickpea wrap with refreshing tzatziki sauce.
Course Main Dishes, Sandwiches and Wraps
Diet Vegan, Vegetarian
Occasion 4th of July, Game Day
Time 30 minutes or less
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 331 kcal
Author Live Eat Learn

Ingredients

  • 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* 7 g
  • 1 tsp ground black pepper 3 g
  • 1/2 tsp cayenne pepper 1.5 g
  • 1/4 tsp salt 1.5 g
  • 4 pita flatbreads
  • 1 cup tzatziki (click for recipe) 250 g, use ⅓ recipe if you're just making it for these gyros
  • 1/4 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!

Nutrition Facts
Roasted Chickpea Gyros
Amount Per Serving (1 gyro)
Calories 331 Calories from Fat 113
% Daily Value*
Total Fat 12.6g 19%
Sodium 575mg 24%
Total Carbohydrates 45g 15%
Dietary Fiber 7.5g 30%
Protein 11.5g 23%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments (97)

  1. This looks soooo yummy Sarah!! I am all for making roasted chickpeas into substantiated meals. I’ve made a gyro like wrap before too, because why not! I love to snack on them too, but whenever I do Logan just devours them all in one sitting. So, I try to have a plan on hand for them and repeatedly tell Logan that they are not for snacking. So mad chickpea love here too 🙂

    1. Sarah says:

      Well I’m probably just like Logan then…I can’t just eat one at a time, it’s handfuls of roasted chickpeas until the whole batch is gone. Which is exactly why meal-ifying it was very necessary. Glad to hear you share the same love!!

  2. Britney Montgomery says:

    Wow! My husband is the pickiest eater, but he absolutely LOVED this. THANK YOU SARAH! Amazing, as always.

    1. Sarah says:

      Ah success!! Thanks so much for commenting, Britney. This means so much to me! I’m so happy I could help you get your picky eater to eat 🙂

  3. Aryn says:

    Oh my goodness these look amazing! Thanks for sharing! I’m about to move and have tons of chickpeas to eat. I think I know how I’m going to do that now 🙂

    1. Sarah says:

      Thanks, Aryn! Haha I could honestly eat these everyday, and it looks like you just might for the next few days. Good luck with the move and happy cooking! 🙂

  4. Emily says:

    What’s the best way to store the left over chickpeas?

    1. Sarah says:

      Hi Emily! Store them in an airtight container at room temperature. They should stay good for 1 to 2 weeks 🙂

  5. This sounds absolutely delicious and really unusual, beautiful pictures too 🙂

    1. Sarah says:

      Thanks so much, Brian!

  6. I love roasted chickpeas, putting them in gyros is perfect! Gorgeous photos too, makes me wanna dive right in!

    1. Sarah says:

      Yesss aren’t roasted chickpeas such an undiscovered treasure? Thanks so much for stopping by, Michelle!

  7. Sarah says:

    These look so simple AND so delicious…perfect! Can’t wait to make them, thanks for sharing!

    1. Sarah says:

      Thanks Sarah! I hope you like them! 🙂

  8. I am loving this veggie version of gyros! Roasted chickpeas are a fave and I don’t make them nearly enough. I like how you’ve created a meal out of them here – I’m definitely serving these up for a yummy lunch one day soon. Especially with that tzatziki sauce – swoon!

    1. Sarah says:

      Yea with bread and veggies they become SO filling! Maybe make extra to snack on too so you don’t run out 😉 Happy cooking!

  9. Roasted chickpeas are just fantastic. Great ideas as gyros.

    1. Sarah says:

      Thanks, Mark!

      1. ioanna says:

        What you made, although it looks delicious, can’t be called gyros! This is souvlaki!! Gyros in Greek means literally something that spins and it is referred to the meat we put in the souvlaki. 🙂

        1. Sarah says:

          Hey Ioanna! Thanks for sharing your knowledge 🙂 My understanding is that souvlaki is skewered pieces of meat, while gyro meat is just as you described. And while some people call the whole sandwich souvlaki, where I grew up all the Greek restaurants called it gyro. But regardless of what you call it, this is just a healthy vegetarian take on a Mediterranean classic 🙂

  10. Melanie says:

    This looks amazing! I’d like to make it one night this week for dinner. Do you have any side suggestions?

    1. Sarah says:

      Hi Melanie! I think a Greek salad of sorts would be perfect with these. This recipe for Greek Orzo Salad looks mighty tasty (I’ve been on an orzo kick lately!). If you’re wanting to keep with the street food style of the gyros, potato wedges would also be nice. Here is a recipe for Crispy Greek Lemon Potatoes. Happy cooking and enjoy! 🙂

  11. Kelsey says:

    These were delicious! I cheated and bought my tzatziki, but I’m sure the’d be even better with the homemade stuff. Really yummy. Thanks for the recipe!

    1. Sarah says:

      So glad you liked them, Kelsey! And hey, we can’t always homemake everything 😉

  12. Karissa says:

    Hi, I was wondering if you had the measurements right.. 1 tbsp of paprika and 1/2 tbsp of pepper is ALOT! I followed this and mine came out terrible. It was way too spicy! I would think you meant 1 tsp instead of tbsp. I’ll make again but definitely not with all these spices!

    1. Sarah says:

      Hi Karissa, sorry to hear you didn’t like the gyros! The measurements are correct, and yes it has a kick to it, but the tzatziki works to balance that out (heck, my boyfriend even put hot sauce on it!) If you’re not a fan of spicy flavors, I’d suggest cutting the paprika, black pepper, and cayenne pepper in half next time, then taste the chickpeas before you cook them and adjust as needed. I hope you’ll give it another go! 🙂

    2. Grace says:

      I too wondered about the measurements. I didn’t think it was too spicy but I thought the mixture was too dry spice heavy meaning it was too dry when cooked. I just took the too dry chickpeas I ended up with and used them to make a hummus (following the recipe you gave) but substituted a small avocado instead of olive oil. This was a great alternative and tasted great with pita chips.

      The flavor on this recipe is fantastic but I think the measurement should definitely modified based on desired texture.

      1. Sarah says:

        Hi Grace! The chickpeas should certainly be a bit crispy once cooked, but if they’re coming out dry they may have cooked for too long. I tend to prefer dry chickpeas for snacking (like in place of chips), but these are meant to still have some moisture in the beans. Your hummus sounds so great though! I’ll have to give it a try 🙂

  13. Karine says:

    wow, this recipe is incredible
    I used to make vegan gyros with souflaki-style seitan but they stopped making it. But this works perfectly. I really really love it.
    thank you for this fantastic recipe

    1. Sarah says:

      So happy to hear, Karine! I’ve never actually tried seitan, but it’s on my list of foods I’d like to explore in my ingredient spotlights. I’m happy to hear chickpeas make a good substitute! With the spices and roasting they take on a really great, hearty texture. Happy cooking! 🙂

  14. Dee Jaee says:

    Oh my goodness, I decided last night to gradually stop eating meat. I’m going to be having at least 3 meatless days a week and work toward going completely vegetarian and possibly vegan. This is the first meal I made on my first official meatless day and I am in LOVE. I replaced the tzatziki with pumpkin and kumara (NZ word for Sweet Potato) hummus and used garlic infused pita bread warmed in the oven. I wish I’d roasted the chickpeas for a little longer but I know for next time! Thanks for the recipe, it was a delicious welcome into my new healthier and more ethical life style 😀 Can’t wait to try more!!!

    1. Sarah says:

      So happy to hear, Dee Jee!! I think you’re starting off your new lifestyle really well by gradually tapering into a new pattern. I once tried to go vegan cold turkey and after 4 days caved (I was having INTENSE Cheeto cheese crisp cravings!) I’m posting a new bulgur falafel recipe with homemade garlic flatbreads today if you’re interested in keeping the vegetarian sandwich train rolling. It’ll be up in a few hours! Thanks so much for dropping by 🙂

  15. This is just what I am in the mood for lately! Spicy chickpeas! Yum!!

  16. Justeen says:

    Just made these for dinner and they are SO good!
    I’m happy I found your blog 🙂

    1. Sarah says:

      So happy to hear, Justeen! Thanks so much for dropping a note 🙂

  17. Anna says:

    So, I made these for dinner tonight and …Wow!…they are fantastic. So easy. So filling. So healthy. I will definitely be making these again. Thanks for such a unique and delicious dinner!

    1. Sarah says:

      So happy to hear, Anna! I always underestimate just how filling they are. Those chickpeas can pack a punch!

  18. Karen B. says:

    BEST dinner EVER!!! Makes me feel like I can actually become a vegetarian… just as good as a gyro with chicken! The spice matching would impress any chef : )

    1. Sarah says:

      Aw thanks so much, Karen! Aren’t the chickpeas so hearty? You forget you ever even would have wanted meat on it!

  19. Diane Lynn says:

    Hi Sarah!

    I found your recipe through Pinterest. I’m so excited to try it. It looks delicious. Thanks for sharing it!

    Diane Lynn
    http://www.thegratitudeletters.com/

    1. Sarah says:

      Thanks so much, Diane! 🙂

  20. Cathy says:

    I just made this for my vegetarian daughter. She’s enjoying it (minus the cucumber haha). I think I have your problem, though. I can’t stop eating the chickpeas! Yum! I’ll make this for the whole family soon.

    1. Sarah says:

      So happy to hear she liked it, Cathy! I’m like her in that usually I despise cucumbers. But for some reason in tzatziki I can tolerate ’em. Thanks so much for dropping by! 🙂

  21. These look so yummy and so pretty! What a great idea with the chickpeas…looks like a great lunch for the weekend. I’ll probably make up a vegan tzatkiki-inspired sauce for these but otherwise they look perfect! Thanks for sharing! Oh, first time on your blog, super cute! I’ll have a look around..

    1. Sarah says:

      I’ve had a lot of readers make these with their version of a vegan tzatziki and they say it works! Thanks so much for swinging by, Deryn 🙂

  22. Meredith says:

    Sooooo…how do you keep the chickpeas from exploding in the oven. Mine kept popping up and bursting open.

    1. Sarah says:

      Hey Meredith! So weird that’s never happened to me, but after doing some research it looks like that is a common problem with chickpeas…who knew?! Everything I’m reading says it’s totally fine though. If you’re worried about them flying all over the place you can loosely cover them with aluminum foil.

      I have a feeling the exploding has something to do with the skins though. If you didn’t remove all the chickpea skins this time, perhaps try that next time, and be sure to dry them well. And if it still happens, I’d reduce the heat of your oven. 🙂

  23. I’m making these for dinner right now and the chickpeas smell amazing!!! I also found out tonight my son likes tzatziki sauce, so there’s that. I deconstructed a gyro for him to eat. I’m dying waiting for the chickpeas to roast, but I’m so excited! We’ve been trying more vegetarian recipes simply for budgetary reasons so I’m all for inexpensive tasty ones like this:)

  24. Casey says:

    These turned out delicious!! My husband was impressed by how filling they were and everyone cleared their plate. Definitely making them again.
    Thanks for sharing!

    1. Sarah says:

      So happy to hear, Casey!! I’m always so surprised by how filling the chickpeas are. I’ve made this probably a dozen times and still each time my eyes are bigger than my belly.

  25. Hi. Gyros looks very good and i will make them very soon. I know i will like it. 🙂

  26. Anvita says:

    Awesome recipe. I am a lover of chickpeas and I would love to try this recipe. Gyros have always been a quick filling meal. I haven;t come across a lot of people who haven’t enjoyed Gyros.

  27. Lauren says:

    These look amazing, I am full on stalking your blog right now and going through so many posts! I love all your recipes!

  28. Linda says:

    These were so, so good! I used smoked paprika but everything else was as per the recipe. The tzatziki absolutely make the dish, and is the best tzatziki recipe I’ve ever tried. I stuck mostly to the recipe for that too, but d didn’t have white wine vinegar so I used red wine vinegar instead. Yum!

    1. Sarah says:

      I’ve used smoked paprika a few times and it works just as well 🙂 So happy to hear you loved the tzatziki, I make it all the time in these summer months for slathering on EVERYTHING! 🙂

  29. Alaina says:

    I’m so sorry please delete my previous post…I clearly have no sleep Mama brain and confused your yummy recipe with a homemade flat bread recipe that did not turn out well. I’m sorry for the trouble. Take care!

    1. Sarah says:

      Hey Alaina! Haha no problem! Did you try out the gyros? As far as your flatbread fail, I think the problem was in swapping the flour. From my experience, whole wheat flour makes baked goods a good bit denser, so I usually mix it with all-purpose flour in recipes. Thanks for stopping by and get some sleep! 🙂

  30. Plamena says:

    I just made these for lunch, and they are DELICIOUS! Would make a great packed lunch for work too, thank you for the awesome recipe!
    I came across your blog a few days ago, and I honestly think it is fantastic. Keep doing what you are doing!

    1. Sarah says:

      Thanks so much, Plamena, your comment means so much to me! I’m so happy to hear you liked the gyros! You could also throw the leftover chickpeas on a salad for lunch if you fear a messy sandwich at work 😉

      1. Plamena says:

        The leftover chickpeas? What leftovers? 😀 I had to make a 2nd batch the same day, and there were no leftovers from that one either 🙂

        I also made your Tropical Granola, Mozzarella Avocado Toast and Orange Dreamsicle Smoothie since then. All of those are copied in my recipe book now and your blog is in my favorites!

  31. Dominic says:

    I will be making this again and I will definitely take your advice about halving the black pepper, cayenne, and paprika. I normally like my food spicy, but this had sweat pouring down my face. Aside from the heat, the taste and texture of the roasted chick peas were fantastic. I added a little hummus to the pita in addition to the tzatziki and subbed arugula for the lettuce. Thankyou for posting!

    1. Sarah says:

      Yea they definitely have some heat, but I love that when combined with the cool cucumber tatziki 🙂 The hummus sounds like a really great addition! Thanks so much for dropping by and leaving a comment, Dominic!

  32. Phyllis says:

    This was delicious! Unfortunately, all my stores were out of pita bread so I chose Medeterrian Bread which was too thick and split when folded. Otherwise, this was delicious!

    1. Sarah says:

      So happy to hear, Phyllis! When I can’t find pita in the store I like to make my own flatbreads. They’re actually really easy to make! I use this recipe from Minimalist Baker, sometimes nixing the garlic and herbs.

  33. Jayme says:

    These were amazingly delicious! So easy to make and assemble. A huge hit in our home. Thank you for a great quick simple recipe.

  34. Alexasunter says:

    These were delicious! Super fast to make. They were a perfect lunch last winter. I was able to make up the chick peas and other ingredients and then just throw them together in the morning before work. Thanks so much for this recipe!

  35. Melissa says:

    These look INCREDIBLE! I am working on a round-up for my blog and would LOVE to feature this with a link back and photo!! My readers would love this recipe.

    1. Sarah says:

      Hi Melissa, feel free to use this in your roundup!! 🙂

  36. Karen Mary says:

    Hi Sarah,
    I’m planning to make these for a baby shower. How far ahead of time do you think I can assemble them? (Do the chickpeas need to be hot when the sandwich is served?) Thanks!

    1. Sarah says:

      Hi Karen! I wouldn’t recommend preparing them anymore than 30 minutes prior to serving. The chickpeas are best when they’re hot and the tzatziki tends to make the pita soggy after too long. Depending on how many people are attending, it could be fun to set out all the ingredients (tomatoes, onions, maybe some feta and olives) and let attendees make their own? Enjoy the baby shower! So happy to hear my chickpeas gyros will be attending such a happy event 🙂

  37. Anukampa says:

    Looks great…chickpeas in a roll is new for me.
    Will try soon. thanks for sharing this. You have great recipe collection

    1. Sarah says:

      Thanks so much, Anukampa! I’d love to hear how it turns out for ya! 🙂

  38. Samantha says:

    So excited to be sharing this recipe and you on my blog on Friday! This is one of my favorites ever since I found it and I can’t wait to share it with my readers – of course, all credit to you!

    1. Sarah says:

      Thanks so much for sharing this, Samantha!! 🙂

  39. Dawn says:

    These were amazing! And so easy to make. My husband doesn’t like tomatoes, so I just used diced cucumbers instead. Thank you for this great dish!

    1. Sarah says:

      So happy to hear, Dawn! I’m sure the cucumbers worked just as well 🙂

  40. Tiff says:

    These were so yummy!! Next time I will go out of my way to find good pita bread like in your pics rather than using pita pockets >:-( The microwave trick worked good to soften them also though. Thanks for sharing!!! It’s like a falafel pita without the extra work of making falafel.

    1. Sarah says:

      Hi Tiff, I’m so happy you liked them! Falafel sure is tasty but can be such a pain in the butt to make. Good pita bread, however, is SUPER easy to make! I use this recipe from Minimalist Baker (minus the garlic and herbs) so you can make them as big as you’d like! 🙂

  41. Leah says:

    Delicious and easy- my husband even loved them. Thank you!

    1. Sarah says:

      That’s always the true test, haha 🙂 So happy to hear you liked them, Leah!

  42. N/a says:

    Great recipe! It was great.

    1. Sarah says:

      Happy to hear! 🙂

  43. Karen says:

    I just made this and OMG it’s suprisingly tasty and very filing. My meat lover husband already wants a repeat of this gyros. Thanks for sharing this recipe. 🙂

    1. Sarah says:

      It’s always a win when the meat-lovers love it! So happy I could help make your dinner tasty, and thanks so much for letting me know! 🙂

  44. Wilmahimsa says:

    We loved these! Will definitely be making many more times. Your pictures are beautiful and a big part of why I tried them! I made carrot oven fries as a side.

    1. Sarah says:

      So happy to hear! And carrot fries with it sounds awesome! 😀

  45. Kecia says:

    I just recently started eating vegetarian. I tried these and I gotta tell you I love them! I love gyros, so this is a great replacement for me.

    1. Sarah says:

      So happy to hear, Kecia!! I always loved gyros also which is why I was inspired to make an alternative 😀

  46. Meghan says:

    Made these for me and the kids omg so delish, definitely a keeper recipe, even the kids love it

  47. Martyn says:

    This is a falafel. If anyone spent anytime in the mideast this is a staple . Vg i like this version no frying
    I use a flour tortilias instead of the pita 5 stars

    1. Sarah says:

      It’s so nice not to have to form and fry all those falafels, isn’t it? Flour tortillas sound like a nice substitute! Could maybe even pack in more chickpea yumminess with the tortillas 😀

  48. Abbey says:

    Made these and they turned out super fab! I convince my husband to eat vegetarian with me once a week and these he loves and has volunteered to make them more than once. I’m writing a post about them tomorrow, will be sure to link you back!!

    1. Sarah says:

      So happy to hear, Abbey! I love the addition of red cabbage in your version. So colorful! 😀

  49. Gerlyn says:

    I made this tonight and it was great! Doesn’t take long to cook. The longestcpart was taking the excess skin off of the chick peas. I have been looking for recipes to make my boyfriend to transition him into not eating meat to lessen his chances of heart disease. Thank you SO much for your website!

    1. Sarah says:

      So happy to hear, Gerlyn! I was pretty picky at first when it came to chickpea skins, but over time I’ve started just leaving the skins on. They actually make for some really tasty, crispy bits!

  50. Elisabeth says:

    These were AMAZING!!!!
    Only variation to the recipe: I used Thai basil instead of mint for the Tzatziki, added a little dry cumin to the chick peas, and when they were finished roasting, I smushed them a little so they wouldn’t roll around as mush.

    Other than that, this was FUN!!! My first bite reminded me of Falafel!

    Great, Great idea and recipe – my family loves it

    THANK YOU

    1. Sarah says:

      I love hearing new ideas like this, the smushed chickpea idea is especially brilliant! Then they don’t roll out but still have their crispy texture. So smart! I’ll have to try that when I make these next 😀

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