A simple and delicious Mediterranean inspired roasted chickpea wrap with refreshing tzatziki sauce.
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).
- 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 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
Pat dry chickpeas with paper towel, removing any skins that may come off.
Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
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.
Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!
- 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.