Photo of Roasted chickpea gyros by WW

Roasted chickpea gyros

Total Time
45 min
10 min
35 min
Soft, Greek-style flatbreads filled with spicy chickpeas and salad.


Chickpeas, cooked

2 can(s), large, drained


1 tablespoon(s), level, sweet smoked

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Olive Oil

½ tablespoon(s)

Vinegar, All Types

4 tablespoon(s), red wine vinegar

Caster Sugar

2 teaspoon(s)

Red onion

1 small, finely sliced


½ extra large, trimmed, halved lengthways, then deseeded and finely sliced

Fat Free Natural Yogurt

200 g

Mint, Fresh

2 tablespoon(s)

Plain flatbread

4 individual, medium, folded

Salad leaves

40 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Spread the chickpeas out on a baking tray and pat dry with kitchen paper. Transfer to a large bowl, add the spices and oil and toss together to coat. Season to taste, then return to the baking tray. Bake for 30-35 minutes, stirring halfway, until crisp.
  2. Meanwhile, put the vinegar and sugar in a small pan set over a low heat and cook, stirring, for 5 minutes, or until the sugar has dissolved. Transfer to a small bowl, add the onion, and toss to combine. Set aside for 30 minutes to cool and for the onion to pickle, then drain.
  3. Put the cucumber, yogurt and mint into a bowl, season to taste and gently toss to combine.
  4. Fill each flatbread with the cucumber and yogurt mixture, roasted chickpeas, pickled onions and salad leaves, then serve.