Roasted Chickpea Gyros w/ Tzatzika

A low-fat, low-cholesterol sandwich alternative . . .

Roasted Chickpea Gyros
1 (15 oz.) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon black pepper
Pinch cayenne pepper
1/4 teaspoon salt
4 flatbreads
1 cup tzatzika (recipe follows)
1/4 of a red onion
2 lettuce leaves
1 tomato chopped or 5 oe 6 grape tomatoes, halved

1. To roast the chickpeas: Pat day chickpeas with pair towel, removing any skins that may com off.
2. Gently toss chickpeas with oil, paprika, black and cayenne pepper and salt.
3. Spread seasoned chickpeas on a rimmed baking pan that has been sprayed with pan release. I lined mine with foil for easy clean up.
4. Roast at 400° for about 20 minutes until lightly browned but not hard.
   
5. To prepare gyro: Spread one side  flatbread liberally with tzatzika, add chickpeas and vegetables. Fold in half to eat.
   
   
   
   

Tzatziki 

2 cups plain Greek yogurt 

1 cup seeded cucumber, shredded 

2 tablespoon lemon juice 

2 cloves garlic minced

1 tablespoon chopped dill

Salt and pepper to taste

1. Strain yogurt using a cheesecloth or coffee filter for 30 minutes to 3 hours to remove excess moisture. Or, skip this step if you're in a hurry.
2. Sprinkle salt onto shredded cucumber, then lay out on paper towel to draw out moisture.
3. Mix together yogurt, cucumber, dill, garlic, and lemon.
4. Season with salt and pepper, to taste.

Recipes without photos . . .

Roasted Chickpea Gyros

1 (15 oz.) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon black pepper
Pinch cayenne pepper
1/4 teaspoon salt
4 flatbreads (such as pita or naan)
1 cup tzatzika
1/4 of a red onion
2 lettuce leaves
1 tomato chopped or 5 oe 6 grape tomatoes, halved

1. To roast the chickpeas: Pat day chickpeas with pair towel, removing any skins that may com off.
2. Gently toss chickpeas with oil, paprika, black and cayenne pepper and salt.
3. Spread seasoned chickpeas on a rimmed baking pan that has been sprayed with pan release. I lined mine with foil for easy clean up.
4. Roast at 400° for about 20 minutes until lightly browned but not hard.
5. To prepare gyro: Spread one side  flatbread liberally with tzatzika, add chickpeas and vegetables. Fold in half to eat.

Roasted Chickpea Gyros
1 (15 oz.) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon black pepper
Pinch cayenne pepper
1/4 teaspoon salt
4 flatbreads (such as pita or naan)
1 cup tzatzika
1/4 of a red onion
2 lettuce leaves
1 tomato chopped or 5 oe 6 grape tomatoes, halved

1. To roast the chickpeas: Pat day chickpeas with pair towel, removing any skins that may com off.
2. Gently toss chickpeas with oil, paprika, black and cayenne pepper and salt.
3. Spread seasoned chickpeas on a rimmed baking pan that has been sprayed with pan release. I lined mine with foil for easy clean up.
4. Roast at 400° for about 20 minutes until lightly browned but not hard.
5. To prepare gyro: Spread one side  flatbread liberally with tzatzika, add chickpeas and vegetables. Fold in half to eat.

Tzatziki 

2 cups plain Greek yogurt 

1 cup seeded cucumber, shredded 

2 tablespoon lemon juice 

2 cloves garlic minced

1 tablespoon chopped dill

Salt and pepper to taste

1. Strain yogurt using a cheesecloth or coffee filter for 30 minutes to 3 hours to remove excess moisture. Or, skip this step if you're in a hurry.
2. Sprinkle salt onto shredded cucumber, then lay out on paper towel to draw out moisture.
3. Mix together yogurt, cucumber, dill, garlic, and lemon.
4. Season with salt and pepper, to taste.