These delicious wraps are the perfect light lunch for a hot summer day. The dill roasted chickpeas are crisp balls of tangy bliss, the tzatziki is creamy, smooth, cool, and the freshly chopped vegetables wrapped in a pillowy pita bread make this a truly exceptional pita.

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Dill Pickle Roasted Chickpea Gyros [Vegan, Gluten-Free]

Ingredients

For the Chickpeas:

  • 1 14-ounce can of chickpeas, rinsed and strained
  • 2 tablespoons dry dill
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon lemon
  • 2 tablespoons olive oil
  • A dash of vinegar

For the Tzatziki:

  • 1 cup of vegan sour cream
  • 1/2 cup of chopped cucumber
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Sandwich:

  • Tomatoes
  • Radishes
  • Avocados
  • Cucumber
  • Sprouts
  • Peppers
  • Pita (gluten-free if needed)
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Preparation

  1. Preheat your oven to 350°F. Check a few steps down depending on how you want the chickpeas cooked.
  2. Line a baking sheet with parchment.
  3. Combine all the ingredients for the chickpeas, stir them well and transfer them to the baking sheet.
  4. Pop the chickpeas into the oven, and bake them for about 40 minutes.
  5. Prepare all your vegetables for your sandwich, and the pitas you plan on using- and set them aside.
  6. Check on your chickpeas. If you like them crunchy, it means you have to cook them for up to an hour and a half. If you want them crunchy on the outside, and soft on the inside, cook them at 375°F for 45 minutes.
  7. In the mean time prepare your tzatziki by combining all the ingredients into a bowl, and stirring – it's that easy.
  8. Assemble your sandwich with according to your preference.

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Nutritional Information

Total Calories: 753 | Total Carbs: 83 g | Total Fat: 35 g | Total Protein: 29 g | Total Sodium: 5923 g | Total Sugar: 0 g Calculation not including ingredients listed under "For the Sandwich." Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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