Chickpea Gyros

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I have fallen ill.

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Well, I have recovered, but I wanted to say fallen ill.

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I was stricken with a heinous sinus infection and some sort of mucus monster like the kind on the commercials crawled in my lungs & decided to set up shop for 6 days. It was righteous.

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It was a wake-up call, though, that I need a registered nurse on speed dial. Do you know how many medical questions I have on a daily basis? For instance, is my heart supposed to palpitate this much? Is the rash on my shin a bug bite or cancer? Do other people’s feet smell this bad? Am I supposed to cry every day?

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Perhaps my health issues are too great for just one soul to heal.




Time: 35 minutes (prep + cooking) | Serves: 3-4 gyros


  • 1 can of chickpeas, drained + rinsed
  • 1 cups of plain Greek yogurt
  • 1/2 cup of shredded cucumber
  • 2 tbsp. of lemon juice
  • 2 tbsp. of garlic, minced
  • 1/2 red onion, sliced thin
  • 1 tomato, sliced thin
  • 1/2 cup of spinach leaves
  • Pita flatbreads
  • 1 tbsp. of paprika
  • 1 tsp. of chili powder
  • 1 tsp. of cayenne
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Preheat oven to 400  degrees
  • In a bowl, combine chickpeas + olive oil + paprika + chili powder + cayenne + S+P
  • Roast for about 20 minutes or until crisp to your desire
  • Meanwhile, salt cucumber + let drain on a paper towel for about 10 minutes
  • Combine yogurt + cucumber + lemon juice + garlic + S+P
  • In a pita, spread some tzatziki + add some spinach + onion + tomatoes + chickpeas
  • Shove entire gyro into mouth at one time to ensure best flavor profile


Used this gal’s recipe as a guide!


20 thoughts on “Chickpea Gyros

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