Vegetarian Greek Style Gyros


Main Ingredients

  • 400g can chickpeas
  • 15ml spoon olive/ vegetable oil
  • 15ml spoon smoked paprika or a mix of cayenne pepper and paprika
  • ¼ x 5ml spoon salt Black pepper


  • 1 small red onion finely sliced
  • 225g cherry tomatoes halved
  • 125g bag baby spinach or mixed salad/ lettuce
  • 4 pittas and small pot of Tzatziki if not making your own


  • 275g plain/ wholemeal flour (and a bit extra for dusting)
  • 1 x 2.5ml spoon salt
  • 50ml olive or vegetable oil
  • 180ml semi skimmed mil

Tzatziki Dip

  • 200g plain low-fat Greek yoghurt
  • 1/3 of a cucumber into ½cm cubes
  • 2 cloves of garlic the yoghurt
  • 1 x 5ml spoon lemon juice



  1. Empty the Greek yoghurt into a small bowl.
  2. Chop the cucumber into slices and cut each slice into ½cm cubes.
  3. Carefully peel and crush the garlic. Stir this into the yoghurt.

Filling (Make the flatbreads before you prepare the chickpea filling)

  1. Weigh the flour and place in a mixing bowl. Add the salt.
  2. Measure the milk into a jug and add the oil. Stir with a spoon then add the mixture to the flour. Use a cutlery or palette knife to stir the mixture until it comes together to form a rough dough. Add a little extra flour if it is too sticky.
  3. Lightly flour your hands and turn the dough out onto a floured surface and knead for a couple of minutes until the texture is nice and smooth. Cover the dough with clingfilm and set aside at room temperature to rest for 20/30 minutes while you make the filling.
  4. Preheat oven to 200°C (190°C fan, gas mark 6).
  5. Open, drain and rinse the chickpeas. Pat dry with kitchen towel.
  6. Measure the oil, spices and black pepper into a sandwich bag or bowl. Add the chickpeas and mix until coated.
  7. Place the chick peas in a baking tray and put in the oven to cook for about 20 minutes until lightly browned and crispy but not too hard.
  8. Now rollout the breads. On a floured surface cut the dough into 4 equal pieces. Use your hand or a rolling pin to roll each piece out into a circle approximately 18/20 cm across and 3-4 mm thick.
  9. Cook the flatbreads one at a time. Heat a little oil in frying pan on a medium heat and place a flatbread in the pan. Cook for 1 ½ /2 mins. It should bubble up, press it down gently with the fish slice. Turn the flatbread over and cook on the other side pressing down if it puffs up. There should be smallish golden spots on both sides.
  10. Wrap the cooked flatbread in a clean tea towel to keep it warm while you repeat the cooking process with the remaining flatbreads.
  11. Assemble your gyros. Spread each one with a little tzatziki, add a spoonful or two of roasted chickpeas, a few spinach or lettuce leaves, chopped tomatoes and finely sliced onion.
  12. Fold your gyros and tuck in! Enjoy!
  • Serves: 4
  • Calories per portion (400g)- 552 kcal
  • Preparation time: up to 30 minutes

This recipe is from the British Dietetic Association