Vegetarian Sheet Pan Chickpea Gyros
Spiced chickpeas and cauliflower roasted on a sheet pan until crunchy, served in warm pita bread.
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Ingredients
- 15 oz Canned chickpeas, drained and rinsed
- 4 cups Cauliflower florets, cut into bite-sized pieces
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt and black pepper
- 4 pieces Warm pita bread rounds
- 1/2 cup Tzatziki sauce
- 1/4 cup Sliced red onion(optional)
- 2 tablespoons Fresh parsley, chopped(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- 2
Pat the chickpeas completely dry with a clean kitchen towel to ensure they get crispy.
- 3
In a large bowl, toss the chickpeas and cauliflower florets with olive oil, oregano, paprika, cumin, garlic powder, salt, and pepper.
- 4
Spread the mixture in a single layer on the prepared sheet pan, ensuring they are not overcrowded.
- 5
Roast for 25-30 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are slightly crunchy.
- 6
During the last 2 minutes of roasting, wrap the pita breads in foil and place them in the oven to warm through.
- 7
To assemble, spread a generous spoonful of tzatziki onto each warm pita.
- 8
Fill the pitas with the roasted chickpea and cauliflower mixture, then top with red onion and fresh parsley.
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