Roasted Chickpea Gyros

I explore a new ingredient every other week on my blog. When I discovered chickpeas last fall, this bad boy happened.

Ingredients

• 1 15 oz can (425 g) chickpeas, drained and rinsed (1 ½ cup, 310 g cooked chickpeas if starting from dry)
• 1 Tbsp (15 mL) olive oil
• 1 Tbsp (6.8 g) paprika
• ½ Tbsp (3.4 g) ground black pepper
• ¼ Tbsp (1.7 g) cayenne pepper
• ¼ tsp (1.4 g) salt
• 4 pita flatbreads
• 1 cup (250 g) tzatziki
• ¼ red onion, cut into strips
• 2 lettuce leaves, roughly chopped
• 1 tomato, sliced

Create

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!

The full recipe + photos + a tzatziki recipe are here!

bon appetit