Rinse, drain and pat dry the chickpeas with a clean tea towel (Image 1).
On a foil lined baking tray, scatter the chickpeas with the oil, paprika, cayenne pepper and oregano.Season with salt and pepper and shake the tray to evenly coat everything. Pop in the oven for 20 minutes (Image 2).
3. After 20 minutes remove from oven and leave to cool (Image 3).
4. Add the grated cucumber (squeezed of excess moisture), Greek yogurt, lime juice and chopped mint to a bowl and mix together to make the Tzatziki. Season generously with salt (Image 4).
5. Heat a griddle pan or non stick pan and dry toast the flat bread for around 1 minute. Use your tongs to gently fold the flatbread lengthways to form the shape of the gyros. To assemble the gyros start by adding a thick layer of tzatziki, a couple of lettuce leaves, the remaining sliced cucumber, a handful of smoky chickpeas, tomatoes, onion and some crumbled feta. Enjoy! (Image 5).
These Greek inspired gyros are a great vegetarian alternative to the classic with crispy smokin' chickpeas as the perfect meat substitute.
400g240g drained weight tin of chickpeas (£0.31)
1cucumber ½ grated, ½ thinly sliced(£0.43)
½small red onion, finely diced (£0.18)
125gcherry tomatoes, finely chopped (£0.49)
1little gem lettuce, washed(£0.70)
1Handful of fresh mint, chopped and removed from the stems(£0.50)
Salt & Pepper
Preheat oven to 200°C fan
Rinse, drain and pat the chickpeas dry. Add them to a foil lined baking sheet along with the oil, paprika, cayenne pepper and oregano. Season with salt and pepper and shake the tray to evenly coat everything. Pop in the oven for 20M.
Prepare the tzatziki by combining the grated cucumber (squeezed of excess moisture), greek yogurt, lime juice and chopped mint. Season generously with salt.
Dry toast the flat bread by heating in a griddle pan/ non-stick pan on a medium heat for around 1 minute. Use your tongs to gently fold the flatbread lengthways to form the shape of the gyros.
Assemble the gyros by adding a thick layer of tzatziki, a couple of lettuce leaves, remaining sliced cucumber, a handful of smoky chickpeas, tomatoes, onion and some crumbled feta.