Chickpea Gyros with Dairy Free Tzatziki

Raise your hand if you’ve ever had a night out and ended it with a gyro!  I dunno how it works where you’re from, but here in Lincoln that’s how it goes most of the time.  When you have four gyro shops within a two block radius of each other in the heart of downtown O St it is to be expected.  (Seriously, and two of them share a wall)  My roommate, Danielle, has a serious obsession with one of them.  She’s told me that sometimes she goes out solely so she can justify getting a gyro after.

Making these was her suggestion.  Like me, she tries to follow a mostly vegetarian diet, so there was no argument that chickpeas were the way to go!  If you’ve never had roasted chickpeas before, you’re in for a treat.  Crispy on the outside, but still tender on the inside-they’re the perfect substitute for meat, and a healthier option than fried falafel.

Everyone knows that the tzatziki is very important when it comes to a gyro.  It just doesn’t feel complete without it.  Traditionally, it’s made with yogurt, but as I really try to stay away from dairy I experimented with avocados and created some out of this world vegan tzatziki!  For real guys, it’s not even just good for a vegan sauce, it’s just seriously good, period.

I did make my own naan, but feel free to buy some!  The traditional naan has dairy and eggs in it, so if you’re wanting to make this meal vegan be sure to read the label!  If you have pre-made naan on hand this meal takes less than 30 minutes to throw together.  Even busy people with three jobs have time for that! (I would know)

1 15 oz can chickpeas
1 tablespoon sesame oil
1 tablespoon cumin1/4 tablespoon black pepper
1/4 teaspoon cayenne
1/2 teaspoon turmeric
salt to taste

2 ripe avocados
Juice from 1 lemon
1/2 cucumber minced
1/4-1/3 C nondairy milk
1 1/2 tsp dill
salt to taste
4 vegan or homemade naan
1/2 red onion, sliced
4 leaves romaine lettuce
1 tomato, chopped
non-vegan option: feta cheese

Drain and rinse chickpeas, place in medium bowl.  Add all seasonings, and toss to coat.  Place on baking sheet lined with parchment paper.  Bake at 400F for 18-20 minutes.  You want them to be crunchy on the outside, but still moist and tender on the inside.

In a medium sized bowl, mash the avocados.  Stir in the minced cucumber, lemon juice, dill, salt, and 1/4 C of milk.  If you wish for a thinner mixture, add additional milk.  (You can also put all of these ingredients in a food processor for a smoother sauce, but I like lumps and I don’t like dishes)  Place in refrigerator until ready to use.

Prepare red onion, tomato, and romaine lettuce.  The amount of each of these ingredients is at your discretion.

Once the chickpeas are done, assemble gyro and serve immediately!  Easy Peasy 🙂


Share on FacebookPin on PinterestShare on YummlyTweet about this on TwitterShare on Reddit

Leave a Reply

Your email address will not be published. Required fields are marked *