Roasted chickpea gyros
11
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Soft, Greek-style flatbreads filled with spicy chickpeas and salad.
Ingredients
Chickpeas, cooked
2 can(s), large, drained
Paprika
1 tablespoon(s), level
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Olive Oil
0.5 tablespoon(s)
Vinegar, All Types
4 tablespoon(s)
Caster Sugar
2 teaspoon(s)
Red onion
1 small
Cucumber
0.5 individual, extra large
Fat Free Natural Yogurt
200 g
Mint, Fresh
2 tablespoon(s)
Plain flatbread
4 individual, medium
Salad leaves
40 g
Instructions
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.
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