Chickpea Gyros

The key to a good gyro is good bread & good tzatziki.

If you have both of those things, you can essentially fill it with whatever you want and it will still be a gloriously tasty mess. Now, I am not recommending that you make a sub-par meal, ever. I'm just saying that if you overcook your chickpeas, or if you don't have red onion... this meal can be saved by adding more tzatziki. Just sayin'.

Tzatziki, like everything else you will ever make, starts with good ingredients. I used local Lebanese cucumbers because they pack a ton more flavour. I also used Balkan style yoghurt because it's unstirred & doesn't have any fillers. Go out of your way to source the best ingredients you can find, truth is, they're often cheaper too!


Ingredients

makes 4 gyros

4-6 small tomato
2 C chickpeas, cooked
1 T chili powder
1 T cumin
1/2 t black pepper
1 t oregano
1 t thyme
2 T olive oil
1 red onion, chopped
4 Naan * see notes
1 Lebanese cucumber, grated
2 cloves garlic, minced
1 C balkan yoghurt
Salt & pepper to taste

Note: For the naan, I used this recipe and switched out the flour for cloud 9, worked out perfectly. If you don't have issues with wheat, you can also use store bought.

Directions

20 mins roasting + 5 mins prep

If you're using dry chickpeas, rehydrate them first (by soaking them overnight). If you're using canned, make sure you rinse and drain them well. 
In a bowl, add your chickpeas, olive oil, cumin, chili powder, black pepper, oregano & thyme.
Mix until everything is well coated, then add to a baking pan & roast in the oven at 400 for about 20 mins. 
While the chickpeas are roasting, grate the cucumber over a clean kitchen towel & squeeze it a little to remove extra moisture.
Mix it in a bowl, along with yoghurt, garlic, pepper & salt. Refrigerate while you wait for the chickpeas to be done.
Before serving, place your naan in the hot oven to warm them up for no more than one minute.
Pull out the naan and chick peas, load up with sliced tomato & red onion. Yum!