ROASTED CHICKPEA GYROS
Author: Live Eat Learn
1 15 oz can chickpeas, drained and rinsed (1 ½ cup soaked chickpeas if starting from dry)
1 Tbsp olive oil
1 Tbsp paprika*
½ Tbsp ground black pepper
¼ Tbsp cayenne pepper
¼ tsp salt
4 pita flatbreads
1 cup tzatziki
¼ red onion, cut into strips
2 lettuce leaves, roughly chopped
1 tomato, sliced
Pat dry chickpeas with paper towel, removing any skins that may come off.
Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F for about 20 minutes, until lightly browned but not hard.
Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!
1 cup cashews soaked for 2-4 hours
4 tbsp lemon juice
2 tbsp tahini
2 garlic cloves
2 tbsp hemp seeds
7 tbsp of water (give or take)
1 cucumber, diced
1 tbsp dill
1 tbsp parsley
1/2 tbsp mint (optional)
salt/pepper to taste
In a processor or blender place cashews, lemon juice, tahini, garlic cloves, hemp seeds, water, salt/pepper, and run until smooth and creamy, scrapping down the sides as necessary.
Remove from processor or blender and place mixture in a large mixing bowl.
Add all other ingredients, diced cucumbers, dill, parsley, mint (optional), and more salt/pepper to taste.
Adjust seasonings as desired. Enjoy!