A real feast? Gyros in a vegan version! You’ll prepare it in a very simple way and love it for its aroma and unique crispiness.
Ingredients
Chickpea Gyros
- Canned chickpeas – 1200 g
- Granulated garlic – 0.5 teaspoon
- Olive oil – 20 ml
- Black pepper – 0.25 teaspoon
- Salt – 0.25 teaspoon
- Smoked paprika powder – 1 teaspoon
Sauce
- Garlic clove – 1 piece
- Olive oil – 20 ml
- Black pepper – 0.25 teaspoon
- Salt – 0.25 teaspoon
- Vegan coconut yogurt – 200 g
Additional
- Pita bread – 8 pieces
- Red onion – 1 piece
- Cherry tomatoes – 200 g
- Baby spinach – 50 g
- Fresh basil – 24 g
- Green bell pepper – 1 piece
- Cucumber – 0.5 piece
Preparation
Step 1: Rinse the Chickpeas Rinse the chickpeas and drain them in a sieve. Spread them on a paper towel and pat them dry.
Step 2: Roast and Season the Chickpeas Transfer the chickpeas onto a baking sheet lined with parchment paper. Roast in an oven preheated to 200°C for 15 minutes. Remove from the oven and mix in a bowl with spices and olive oil.
Step 3: Continue Roasting the Chickpeas Spread the chickpeas on the baking sheet again and roast for another 15 minutes until crispy.
Step 4: Prepare the Sauce Blend all the sauce ingredients together until well combined.
Step 5: Toast the Pita Bread Toast the pita bread in a toaster or on a grill pan.
Step 6: Fill the Pita Bread Cut open the pita bread. Fill them with spinach, halved cherry tomatoes, cucumber quartered and deseeded, thinly sliced red onion, and bell pepper cut into strips. Drizzle with sauce and sprinkle with warm chickpea gyros.
