Thank you so much, Debra!
Debra AtkinsonBest Homemade Toffee Recipe 3 days ago
Excellent site, recipes delicious
Taj1955@hotmail.comAmazing Bruschetta Chicken 1 month ago
Bruschetta chicken
Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 1 month ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 1 month ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 1 month ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 2 months ago
Trevor WestChicago Hot Dogs Recipe 2 months ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...

Vegetarian Gyros

Blossom Lady
Mar 18, 2022 10:05 PM
Vegetarian Gyros

You won’t miss the meat in these Vegetarian Gyros–they’re loaded with robustly-seasoned and perfectly roasted chickpeas, a medley of veggies, and our favorite Tzatziki sauce. This easy, weeknight meal can be ready in about 30 minutes or less if you’ve got an air fryer! The other day, my husband and I were chatting about the place we want to visit next when travel restrictions lessen a bit and we both agreed Greece is the top spot on our bucket list. While my husband is more interested in history and architecture, I’ll admit the food is my biggest driving factor.

I love Greek food — the flavors, the freshness, the vibrancy, and don’t even get me started on feta cheese — yum!

While I’ve shared some Greek-inspired Gyros over the years (these Chicken Gyros are a family favorite), I decided it was time to share a vegetarian version that uses chickpeas as the base. I wasn’t totally sure how these would go over with the family, since they love chicken gyros so much, but everyone was obsessed with this recipe! Bonus — they’re actually a whole lot quicker to make than meat-filled gyros, which is nice for a quick weeknight dinner.



  • 1 can (15 oz.; 439g) chickpeas (garbanzo beans)
  • 2 tablespoons olive oil
  • 2 teaspoons EACH: paprika, dried oregano
  • 1 teaspoon EACH: dried basil, garlic powder
  • Fine sea salt & cracked pepper
  • 2 pita breads
  • Optional: prepared hummus
  • For serving: green leaf lettuce, halved or thinly sliced cherry tomatoes, thinly sliced Persian/English cucumber, feta cheese, fresh lemon wedges


  • 1/4 cup (35g) grated English/Persian cucumber
  • 1/4 cup (54g) plain whole Greek yogurt (we love Greek Gods)
  • 2 and 1/4 teaspoon olive oil
  • 3/4 teaspoon red wine vinegar
  • 1 and 1/2 teaspoon freshly squeezed lemon juice + 1/4 teaspoon zest
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Add to bookmarks
Assign tags
No comments