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4.82 from 16 votes

Vegetarian Gyros

These Vegetarian Gyros make a quick and unbelievably tasty version of the popular Greek sandwich. Even meat-lovers will enjoy them!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Lunch
Cuisine: Greek
Keyword: vegetarian gyros
Servings: 4 gyros
Calories: 327kcal
Author: Tania Sheff


For the Chickpeas

  • 10 oz. cooked chickpeas
  • ½ tbsp. olive oil
  • ½ tsp. paprika
  • ¼ tsp. salt
  • tsp. cayenne pepper

For the Tzatziki Sauce

  • ½ cup plain yogurt
  • 1 small cucumber
  • ½ tbsp. lemon juice
  • 1 garlic clove minced
  • 2 tbsp. chopped dill
  • ½ tbsp. olive oil
  • tsp. salt or to taste

For the Gyros

  • 4 pita pieces of pita bread
  • 1 medium tomato chopped
  • 2 cups shredded lettuce
  • ¼ medium red onion sliced
  • cup feta cheese crumbles


  • Bake the Chickpeas. Preheat the oven to 350ºF. Remove the skins from the chickpeas, if desired. Add the olive oil, paprika, salt, and cayenne. Mix everything well and transfer it onto a baking sheet. Bake for 15 minutes.
  • Make Tzatziki. While the chickpeas are in the oven, make the sauce by mixing the tzatziki ingredients together in a small bowl.
  • Prep the Veggies. Slice the tomatoes, lettuce, cucumber, onions, and any other vegetables you are going to use.
  • Assemble the Gyro. Warm the pita bread (in the oven or microwave). Spread a generous amount of tzatziki and add the roasted chickpeas, feta cheese, and veggies on top. Fold the gyro* in half and serve.



*Follow my video instructions above in the "How To Fold a Gyro" section.


Calories: 327kcal | Carbohydrates: 48g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 841mg | Potassium: 485mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1385IU | Vitamin C: 13mg | Calcium: 204mg | Iron: 3mg