By Wesley Perrett
ROAST CHICKPEA GYROS
4 steps
Cook:45min
Oven-roasting chickpeas with olive oil, cumin and paprika creates an intensely flavoured filling for a gyro. The chickpeas have a slight crunch and are perfect for wrapping in a warm flatbread with loads of salad and a creamy sauce.
Updated at: Thu, 17 Aug 2023 06:35:51 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
82
High
Nutrition per serving
Calories1329 kcal (66%)
Total Fat40.2 g (57%)
Carbs192.6 g (74%)
Sugars33.2 g (37%)
Protein61.8 g (124%)
Sodium1132.5 mg (57%)
Fiber40.4 g (144%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Preheat your oven to 190°C/gas mark 5. Put the chickpeas in an ovenproof dish with a glug of olive oil, the cumin, paprika and a pinch each of salt and pepper. Roast in the oven for about 20 minutes until golden brown.
Step 2
Meanwhile, to make the flatbread, mix the flour and water in a bowl with a pinch of salt to form a dough. Dust the worktop with a little flour, then knead the dough for a minute until smooth. Roll into a circle about 20cm in diameter. Heat a dry frying pan or griddle over a high heat, add the flatbread and cook for a minute on each side until nicely toasted.
Step 3
Make the sauce by mixing the crème fraîche in a bowl with a pinch each of salt and pepper and the oregano, then assemble the gyro by stuffing the flatbread with lettuce, tomato, onion, sauce and roasted chickpeas, then folding it in half.
Step 4
Make it vegan: Swap the crème fraîche for vegan cream or vegan yogurt.
Notes
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