Vegan gyros with crispy chickpeas

Name: Vegan gyros with crispy chickpeas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 x 400g tin of chickpeas; 3 tbsp. olive oil; 1 tbsp. dried oregano; 1 large aubergine; 2 garlic cloves, crushed; Juice of ½ a lemon; ½ a cucumber; 150 g soya yoghurt; 1 small garlic clove, crushed; 10 g mint; 2 roasted red peppers; 1 small red onion, finely sliced; 3 large tomatoes, sliced; Flatbreads or pitta

Smoky aubergine replaces the meat in this twist on traditional Greek gyros.

By Ailsa BurtUpdated: 13 December 2023

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Oscar Hather / Good Housekeeping

We've given the classic Greek dish a plant-based twist. The star of this dish is the golden roasted aubergine, which lends a meaty and smoky element to the gyros, pairing perfectly with the crispy chickpeas and pillowy flatbreads. Top with homemade tzatziki, sweet red peppers, tomatoes and thinly-sliced red onion for a hearty – yet healthy – vegan fakeaway in a flash.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Cal/Serv:

223

Ingredients

1 x 400g tin of chickpeas
3 Tbsp.
olive oil
1 Tbsp.
dried oregano
1
large aubergine
2
garlic cloves, crushed
Juice of ½ a lemon

For the Tzatziki sauce

½ a cucumber
150 g
soya yoghurt
1
small garlic clove, crushed
10 g
mint
Juice of ½ a lemon

To serve

2
roasted red peppers
1
small red onion, finely sliced
3
large tomatoes, sliced
Flatbreads or pitta

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Drain and rinse the chickpeas and tip onto a large baking sheet. Toss in 1tbsp of olive oil, 1tsp of oregano and cook for 20-30min until crispy.
2. Step 2Slice the aubergine into thick strips and toss in the remaining olive oil. Cook over a high heat until evenly browned on all sides. Add the remaining oregano, crushed garlic, and lemon juice and continue to cook for a further 2min.
3. Step 3Cut the cucumber in half lengthways and deseed the middle using a teaspoon, discard. Coarsely grate the cucumber and add to a large bowl with the yoghurt and garlic. Pick the leaves from the mint and roughly chop, mix into the yoghurt. Season to taste with salt, pepper and lemon juice.
4. Step 4To serve cut the red peppers into strips and put to one side. Divide the aubergine between the flatbreads with pepper strips, tomatoes and red onion. Drizzle with tzatziki and top with the crispy chickpeas.