Vegetarian Gyros

5 from 2 votes

You won’t miss the meat in these Vegetarian Gyros! Packed with seasoned, roasted chickpeas, fresh veggies, and tangy Tzatziki sauce, this easy weeknight meal is ready in 30 minutes—especially if you use an air fryer! (Includes both air fryer and oven instructions.)

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Lunch, Vegetarian

Cuisine: Greek, Healthy, Vegetarian

Keyword: vegetarian gyros

Servings: gyros

Author: Chelsea Lords

Cost: $6.73

Equipment

Sheet pan (15" x 10")

Ingredients

Cooking spray

Chickpeas

1 (15-ounce) can chickpeas also known as garbanzo beans
2 tablespoons olive oil
2 teaspoons paprika
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
Salt and pepper
2 pitas
Hummus optional
Serving suggestions see note 1

Sauce

1/4 cup grated English cucumber or Persian cucumber
1/4 cup plain Greek yogurt I love Greek Gods
2-1/4 teaspoons olive oil
3/4 teaspoon red wine vinegar
1 lemon

US - Metric

Instructions

Preheat oven to 400℉. Drain and rinse chickpeas and dry in a salad spinner or with paper towels (wet chickpeas won’t roast as nicely). Generously grease a sheet pan with cooking spray.
Add chickpeas to the prepared pan. Drizzle on oil, seasonings, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). With your hands, toss everything until well coated; spread chickpeas in an even layer (not overlapping) on the tray. Roast 18–22 minutes, tossing or shaking the tray at the halfway mark. (I like them best at 20 minutes). Roast until they’re crisp but not hard. Remove and set aside. (See note 2 for air frying directions.)
Meanwhile, grate cucumber with the large holes of a cheese grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber to keep the sauce from being watery. Once it’s drained, zest and juice lemon to get 1/4 teaspoon zest and 1-1/2 teaspoons juice. Add to a medium bowl with cucumber and the rest of the sauce ingredients. Season to taste with salt and pepper (I add 1/8 teaspoon salt and a pinch of pepper). Cover bowl and place in fridge until ready to serve.
Spray both sides of the pita bread with cooking spray and “grill” bread on the stovetop over an open flame (on medium heat) until slightly charred, about 10–15 seconds per side (flip with tongs). Once charred, immediately fold in half and cover with a clean towel until ready to serve. Alternatively, warm (covered with a damp paper towel) in the microwave.
Spread hummus or tzatziki sauce on one side of the warmed pita bread. Add half the chickpeas (press into sauce to help them stay better) and add desired toppings such as thinly sliced red onions, thinly sliced cucumbers, diced cherry tomatoes, and feta cheese. Drizzle tzatziki sauce generously over everything. If desired, squeeze fresh lemon on top. Fold up and enjoy immediately!

Notes

Note 1: Try some of these serving suggestions! Green leaf lettuce, halved or thinly sliced cherry tomatoes, thinly sliced Persian/English cucumber, feta cheese, and/or fresh lemon wedges.

Note 2: To make chickpeas in the air fryer, heat air fryer to 390℉. Toss chickpeas, olive oil, and seasonings in a bowl until well coated. Put chickpeas in the air fryer basket and cook 11–14 minutes (I like them best at 12 minutes) or until crisp but not hard. Shake the air basket at the halfway point to ensure even frying.

Nutrition Note: Nutrition information includes pita and tzatziki sauce, but not hummus.

Storage: Store leftover components separately. Keep chickpeas in an airtight container in the fridge for up to 4 days. Store veggies and Tzatziki in separate airtight containers in the fridge for up to 4 days. Assemble fresh when ready to eat.

Nutrition