Scale

For the chickpeas

2 cans chickpeas, drained & rinsed

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1 tsp cumin

½ tsp onion powder

½ tsp salt

½ tsp black pepper

For the gyros

4 pita breads (or naan)

1 cup shredded lettuce

1 cup diced tomato

1 small cucumber, sliced

¼ red onion, thinly sliced

Tahini ranch

3 tbsp tahini

⅓ cup Greek yogurt

2 tbsp lemon juice

1 tbsp olive oil

1 tbsp fresh dill (or 1 tsp dried)

1 tbsp fresh parsley, chopped

1–2 tbsp water (to thin)

Pinch salt + pinch sugar

Preheat oven to 400°F / 200°C.
Season chickpeas:
Toss chickpeas with olive oil, garlic powder, paprika, cumin, onion powder, salt, and pepper.
Roast:
Spread on a baking sheet and bake 20–25 minutes, shaking halfway, until crispy.
Make tahini ranch:
Whisk tahini, yogurt, lemon juice, olive oil, dill, parsley, salt, sugar, and water until smooth and pourable.
Warm the pita in a pan or oven for 1–2 minutes.
Assemble:
Fill pita with lettuce, tomato, cucumber, and onion. Add crispy chickpeas and drizzle generously with tahini ranch.
Serve immediately while warm.

Make them extra crispy: dry chickpeas very well before roasting.

Add protein: grilled chicken or shrimp works great if you like.

Meal prep: store components separately; assemble right before serving.

Gluten-free: use GF pita or lettuce wraps.