Roasted chickpea gyros
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
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
⅔ cup(s), (160g)
Fresh mint
2 tbs, finely chopped
Pita bread
240 g, (4 x 60g)
Mixed salad leaves
40 g
Instructions
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.
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