These delicious wraps are the perfect light lunch for a hot summer day.
The dill roasted chickpeas are crisp balls of tangy bliss, the tzatziki is creamy, smooth, cool, and the freshly chopped vegetables wrapped in a pillowy pita bread make this a truly exceptional pita.Dill Pickle Roasted Chickpea Gyros [Vegan, Gluten-Free]
Ingredients
For the Chickpeas:
- 1 14-ounce can of chickpeas, rinsed and strained
- 2 tablespoons dry dill
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon lemon
- 2 tablespoons olive oil
- A dash of vinegar
For the Tzatziki:
- 1 cup of vegan sour cream
- 1/2 cup of chopped cucumber
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
For the Sandwich:
- Tomatoes
- Radishes
- Avocados
- Cucumber
- Sprouts
- Peppers
- Pita (gluten-free if needed)
Preparation
- Preheat your oven to 350°F. Check a few steps down depending on how you want the chickpeas cooked.
- Line a baking sheet with parchment.
- Combine all the ingredients for the chickpeas, stir them well and transfer them to the baking sheet.
- Pop the chickpeas into the oven, and bake them for about 40 minutes.
- Prepare all your vegetables for your sandwich, and the pitas you plan on using- and set them aside.
- Check on your chickpeas. If you like them crunchy, it means you have to cook them for up to an hour and a half. If you want them crunchy on the outside, and soft on the inside, cook them at 375°F for 45 minutes.
- In the mean time prepare your tzatziki by combining all the ingredients into a bowl, and stirring – it's that easy.
- Assemble your sandwich with according to your preference.
https://www.onegreenplanet.org/vegan-recipe/dill-pickle-roasted-chickpea-gyros/
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