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Roasted chickpea gyros

Roasted chickpea gyros

Total Time
45 min
10 min
35 min


Canned chickpeas, rinsed and drained

2 400g can, (2 x 400g can)

Smoked paprika

3 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Olive oil

2 tsp

Red wine vinegar

¼ cup(s), (60ml)

Caster sugar

2 tsp

Red onion

1 small, thinly sliced

Lebanese cucumber

1 medium, halved lengthways, deseeded, thinly sliced

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (160g)

Fresh mint

2 tbs, finely chopped

Pita bread

240 g, (4 x 60g)

Mixed salad leaves

40 g


  1. Preheat oven to 200°C. Spread chickpeas evenly over a baking tray and pat dry with kitchen paper. Transfer to a large bowl, add spices and oil, season with salt and pepper and toss to coat. Line baking tray with baking paper. Return chickpeas to baking tray in a single layer. Bake for 30-35 minutes, stirring halfway, or until crisp.
  2. Meanwhile, place vinegar and sugar in a small saucepan over low heat and cook, stirring, for 5 minutes or until sugar has dissolved. Transfer to a small bowl, add onion and toss to combine. Set aside for 30 minutes to cool and for the onion to pickle. Drain.
  3. Combine cucumber, yoghurt and mint in a small bowl, season with salt and pepper and gently toss to combine.
  4. Fill each pita bread with cucumber mixture, roasted chickpeas, pickled onions and salad leaves. Fold and serve.