This post contains affiliate links.

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.
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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

Add your review

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.
rate pin print remove ads

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
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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.

Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

4.81 from 192 votes (91 ratings without comment)

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




258 Comments

  1. Peter Wood says:

    Any tips for how to remove the skins from the chickpeas more quickly and easily? This seems to take the longest.

    Reply
    1. Sarah says:

      Just remove the ones that are really hanging off, no need to remove them all (i.e. don’t spend longer than 1 minute on it, the difference it makes is pretty small!)

  2. Lea says:

    Hi Sarah, thanks 4 this recipe. It’s so good, I love it! I definitely will make this often.

    Sarah I was wondering if you have a healthy recipe for a pita flatbread, maybe /W/ chickpea or oat flour? Store bought pita breads contain soy, which I’m allergic to. Matter a fact when your recipes contain soy sauce, I use balsamic vinegar in it’s place & it’s good.
    Thanks

    Reply
  3. caley john says:

    Hi Sarah,

    Delicious recipes I mad it last night.thanks for sharing this amazing recipe.

    Reply
    1. Sarah says:

      So happy to hear, Caley!! 😀

  4. Amar says:

    This was the best lunch I ever took to school! Easy to make and I absolutely love the tzatziki!

    Reply
    1. Sarah says:

      Yay, so happy to hear Amar!! 😀

  5. Mum says:

    5 stars
    The whole family really enjoyed this recipe, thanks for the inspiration! We served it on freshly homemade flatbreads wraps, still warm and fluffy from yeast.

    Reply
    1. Sarah says:

      This is one of our favorite dinners! Love that you made the flatbreads at home, so mush tastier! 😀

  6. Carol says:

    The link for above for the cauliflower street tacos takes you to the zucchini pasta with avocado pesto. Would like that taco recipe. <3

    Reply
  7. DJ says:

    5 stars
    These are so good!! We topped ours with hummus, onions, tomatoes, spinach, and feta cheese. They were absolutely delicious and we will definitely be making these more often. Thanks for the fantastic recipe.

    Reply
    1. Sarah says:

      Yummm love the addition of hummus! Enjoy!! 😀

  8. Megan says:

    5 stars
    I just made this (with your Tzatziki recipe) and it was great! Thank you for sharing!

    Reply
    1. Sarah says:

      So happy to hear, Megan! 😀

  9. Sanjay says:

    Dry chick peas should be soaked then drained n dried or should I cook them to soften a bit

    Reply
    1. Sarah says:

      Hi Sanjay! Yep, soak them then boil them to soften. Then you can dry and roast them 🙂

  10. Jorge Martinez says:

    5 stars
    Awesome Recipe! I loved how easy it was to make.

    Reply
    1. Sarah says:

      Glad to hear, Jorge! This is one of our favorites 😀