All photos by Kaitlyn Magno, Phokmeat.com
Looking for meatless meals? Hudson Valley food blogger Kaitlyn Magno shares her meat-free gyro recipe with Hudson Valley.
Roasted Chickpea Gyro with Avocado Tzatziki Sauce
Yields 2 large servings or 4 small servings
1 can of chickpeas, rinsed and drained
Whole grain pita
¼ tsp each of salt, white pepper, dried oregano, dried parsley, dried dill, garlic powder, onion powder, cinnamon, ground fennel
1 tablespoon olive or avocado oil
Tomato and cucumber salad
2 tbsp red wine vinegar
¼ cup extra virgin olive oil
1 tsp Dijon mustard
1 cucumber, diced
1 tomato, diced
Pinch of salt and pepper
Avocado tzatziki sauce
½ cup plain dairy-free yogurt
2 tbsp fresh squeezed lemon juice
1 tsp lemon zest
Pinch of salt
1 tablespoon fresh dill, chopped
1 tsp grated garlic
½ Hass avocado
Preheat oven to 425 °F.
In a medium mixing bowl, add chickpeas and its seasoning ingredients. Toss until well combined. Place them on a baking sheet lined with parchment paper and ake for about 30 minutes, or until golden brown and crispy.
In a separate bowl, whisk all red wine vinegar, EVOO, and mustard until emulsified (when the oil and vinegar aren’t separated.) Fold in the tomatoes and cucumbers. Salt and pepper to taste. Cover and set aside.
In a high-speed blender or food processor, blend all the avocado tzatziki ingredients until smooth. If it seems too thick, add a tablespoon of water and blend again. Repeat if necessary.
Warm the pita on a pan. Assemble your pita with all the ingredients.
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