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These roasted chickpea gyros are an easy protein-forward vegetarian dinner, perfect for feeding the whole family on busy weeknights. Originally created in 2015, this recipe has since been devoured by thousands of readers who love it. It’s a fan favorite!

Serve it with this Mediterranean quinoa kale salad or this tahini cucumber salad!

Two pita wraps filled with roasted chickpeas, fresh greens, tomato slices, red onion, and a creamy white sauce, served on parchment paper with extra chickpeas scattered around.
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Best Veggie Gyros…Ever

As a seasoned gyro enthusiast and fanatic of chickpea recipes, I’m here to tell you this roasted chickpea gyro recipe is the BEST!

You get all the deliciousness of classic gyros with a feel-good, plant-based twist—roasted chickpeas, fresh veggies, and creamy tzatziki, all wrapped in pillowy-soft pitas.

Reader rating

★★★★★

“I made this recipe for dinner tonight and it was the absolute best. It is so incredibly simple and it tastes so good. This recipe will be a regular in my life from now on. I wish I had tried it sooner.” —Christina K

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A hand holds a chickpea gyros pita stuffed with lettuce, tomato, cucumber, red onion, spiced roasted chickpeas, and a creamy white sauce.
Serve them on a folded or stuffed pita flatbread (everyone at the table can assemble their own).
A glass container holds pita bread, sliced cucumbers, tomatoes, red onions, roasted chickpeas, and a portion of creamy white dip—perfect for assembling fresh chickpea gyros.
Or meal prep it for a vegetarian lunch worth looking forward to! Makes 4 meal prep lunches.

Key Ingredients

These chickpea gyro wraps are made with easy-to-find, budget-friendly ingredients. Jump to the recipe card for all the measurements – this is just an overview.

  • Chickpeas: Chickpeas bring protein, fiber, and a satisfying texture to your gyros. You can use canned chickpeas for convenience or try cooking your own chickpeas from dry for the creamiest texture.
  • Spices: To create a classic gyro taste, we’ll use paprika for smokiness and color, black pepper and cayenne for a kick, and salt.
  • Pita Flatbreads: If you’re gluten-free, try using gluten-free wraps or lettuce leaves as an alternative.
  • Tzatziki: This creamy, tangy sauce is a must for traditional gyros! Find it pre-made near the hummus and dips section, or easily make your own tzatziki. If you’re dairy-free, try vegan yogurt for a dairy-free tzatziki.
Ingredients for a pita sandwich laid out on a green surface: pita bread, chickpeas, oil, sliced onion, seasonings, tomato slices, chopped lettuce, and tzatziki sauce.

Making vegetarian gyros is So Easy

Jump to the recipe for the full printable recipe – this is just an overview.

  1. Prep the oven and pat the chickpeas dry before tossing them with spices.
  2. Roast the chickpeas on a greased-rimmed baking sheet.
  3. Assemble the pitas with chickpeas, veggies, and sauce!
A flatbread with chickpeas, tomato slices, red onion, lettuce, and white sauce on parchment paper, surrounded by ingredients on a green surface.
We won’t roast the chickpeas for too long—just until they’re cooked but not hard. This will give them a hearty texture, replacing any desire you may have for putting meat into this vegetarian sandwich.

roast Or Air Fry

You can roast the chickpeas in the oven at 400°F (204°C) for 20 minutes. Or, if you have one, you can also roast chickpeas in the air fryer. (It’s much quicker!)

Two pita wraps filled with roasted chickpeas, fresh tomato slices, red onions, greens, and a creamy white sauce, served on a tray.
A pita wrap filled with lettuce, tomato, red onion, seasoned chickpeas, and a creamy spread—these delicious chickpea gyros are tied with twine and partially wrapped in paper for the perfect handheld meal.
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Roasted Chickpea Gyros

4.81 from 192 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people
These roasted chickpea gyros are an easy, family-friendly vegetarian dinner–perfect for busy weeknights. A fan-favorite recipe loved by thousands since 2015!

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*
  • 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
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Instructions 

  • Prep: Preheat oven to 400°F (204°C). Drain and pat dry 1 15-oz can chickpeas with paper towel, removing any skins that may come off.
    Cooked chickpeas spread out on a white paper towel for drying, placed on a light green surface.
  • Flavor: In a medium bowl, toss chickpeas with 1 Tbsp olive oil, 1 Tbsp paprika*, 1 tsp ground black pepper, ½ tsp cayenne pepper, and ¼ tsp salt.
    A glass bowl filled with chickpeas topped with various spices, including paprika and salt, on a light green textured surface.
  • Roast: Spread chickpeas on a greased rimmed baking sheet and roast for about 20 minutes until lightly browned but not hard.
    Seasoned roasted chickpeas are spread evenly on a baking sheet, showing a golden-brown color and scattered spices.
  • Assemble: Spread some tzatziki onto one side of the pita, then sprinkle in chickpeas and add veggies. Fold in half and enjoy!
    Two flatbreads filled with roasted chickpeas, fresh vegetables, and creamy sauce, served on parchment paper with a spoonful of sauce and veggie slices nearby.

Notes

*If you don’t like spicy foods, halve the amount of paprika, black pepper, and cayenne pepper. Taste a chickpea before baking and adjust flavors as needed.
If your pita bread cracks when you fold it, cover the rest with a moist paper towel and microwave for 20 to 30 seconds. Assemble your sandwiches immediately after microwaving.

Nutrition

Serving: 1gyro | Calories: 331kcal | Carbohydrates: 45g | Protein: 11.5g | Fat: 12.6g | Sodium: 575mg | Fiber: 7.5g

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Mediterranean PAIRINGS

P.S. For another vegetarian sandwich you’ll love, try my easy veggies wraps with hummus! Or make my infamous Marry Me Chickpeas recipe for another easy chickpea dinner.

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4.81 from 192 votes (91 ratings without comment)

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258 Comments

  1. Karen says:

    5 stars
    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. 🙂

    Reply
    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! 🙂

  2. 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.

    Reply
    1. Sarah says:

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

  3. 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.

    Reply
    1. Sarah says:

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

  4. Meghan says:

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

    Reply
  5. Martyn says:

    5 stars
    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

    Reply
    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 😀

  6. Abbey says:

    5 stars
    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!!

    Reply
    1. Sarah says:

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

  7. Gerlyn says:

    5 stars
    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!

    Reply
    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!

  8. 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

    Reply
    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 😀

  9. Heather says:

    I made this tonight and my husband and I loved them! I actually roasted them with Greek salad dressing, some black pepper, garlic and paprika! Yummy!

    Reply
    1. Sarah says:

      Oh yum, that sounds like such a tasty substitute! 😀

  10. Michael J says:

    Too bad it says vegan but the yogurt sauce is clearly not vegan😈

    Reply
    1. Sarah says:

      You can use any dairy-free yogurt you’d like to make it easily vegan 🙂