Roasted chickpea gyros
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g can)
Red wine vinegar
¼ cup(s), (60ml)
1 small, thinly sliced
1 medium, halved lengthways, deseeded, thinly sliced
99% fat-free, plain or natural yoghurt, unsweetened
⅔ cup(s), (160g)
2 tbs, finely chopped
240 g, (4 x 60g)
Mixed salad leaves
- 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.
- 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.
- Combine cucumber, yoghurt and mint in a small bowl, season with salt and pepper and gently toss to combine.
- Fill each pita bread with cucumber mixture, roasted chickpeas, pickled onions and salad leaves. Fold and serve.