Veggie Gyros with Tzatziki and Spiced Chickpeas
Ingredients
Tzatziki sauce
- 1 cup non-dairy plain yogurt
- juice of 1/2 lemon
- 1-2 garlic cloves
- 1 tablespoon fresh dill (or dried dill weed to taste)
- 1 mini cucumber
- salt and pepper to taste
Gyro filling
- 1 lb fingerling potatoes
- 1 can chickpeas
- 1 tsp ground rosemary
- 1 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/8 tsp cayenne (optional)
- 1/4 cup olive oil
- juice of 1/2 lemon
- red onions
- cucumbers
- tomatoes
- vegan feta
Preparation
First, make the tzatziki sauce by combining all ingredients, mix well, and place in the fridge.
Combine the cut potatoes and chickpeas in a large mixing bowl.
In a small mixing bowl, combine the spices, oil, and lemon. Mix well.
Pour the oil mixture over the potatoes and chickpeas, ensuring they are well coated.
Place the potatoes and chickpeas on a parchment-lined baking sheet and roast at 425°F for 25-35 minutes, rotating and flipping halfway through until crispy.
Wrap up in your favorite bread (such as pita), drizzle with tzatziki sauce, and add chopped red onions, cucumbers, tomatoes, and vegan feta.
