These roasted chickpea gyros are always a hit with everyone that tries them! The chickpeas, once roasted with seasonings, take on a meaty texture and are delicious paired with crunchy vegetables, hummus and tzatziki.
My husband, prefers meat, so I sometimes will replace the chickpeas with chicken. You just need 1 pound of uncooked chicken—use the same seasoning, olive oil, and the same baking instructions.
Feel free to try some low carb pitas with this recipe if you’re watching your carbs! I also love meal prep these roasted chickpeas. I usually turn it into a salad—lots of vegetables, tzatziki, hummus, chickpeas, and a little piece of pita! The last super well in the fridge for a few days!
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Roasted Chickpea Gyros
- 15 ounce can of chickpeas/garbanzo beans
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Preheat oven to 400 degrees Fahrenheit. Drain and rinse chickpeas. Toss chickpeas with olive oil and seasonings. Place on a baking sheet and bake for 20 minutes.
- To assemble your gyros, take a pita—you can either use it like a tortilla or cut in half and fill it like a pocket. Slather insides with tzatziki, hummus, roasted chickpeas, and vegetables of your choice. Enjoy!