Easy 20-minute chickpea gyros recipe! These vegetarian gyros are quick, delicious, and perfect for a weeknight dinner.
If using canned chickpeas, rinse them well and remove any black chickpeas or debris. Place them in a kitchen towel and pat dry.
Gently rub the chickpeas with the towel and start to remove the large chickpea skins that come off of the chickpeas. Spend about 1-2 minutes removing the large skins from the bunch.
Heat the olive oil in a skillet or frying pan or medium heat. Keep a cup of water near you for cooking.
Add the chickpeas, cumin, sweet paprika, oregano, smoked paprika, salt, and pepper. Add a small splash of water to the mixture and stir to combine.
Cook the chickpeas until they are heated through and browned, about 8 minutes, adding splashes of water when the mixture gets dry.
Add the garlic and cook, stirring constantly to prevent burning, until fragrant, about 2 minutes. Add the lemon juice and toss to coat. If the mixture is dry add another splash of water, stir to combine and then remove from the heat. The mixture shouldn't be saucy, but shouldn't be dry either.
Spread about 2 Tbsp (however much you prefer) of tzatziki or yogurt onto your pita. Layer one side with your desired toppings and then pile some of the chickpea mixture into the middle. Top with feta cheese, fresh parsley, and a squeeze of fresh lemon. (See photos). Repeat for the remaining 3 pitas.
*3 cups of cooked chickpeas is about 2 15.5oz cans after straining.
Nutritional information does include tzatziki, but not the other toppings listed.