Roasted Chickpea Gyros

We've been trying to integrate more vegetarian dishes into our repertoire and these were so good.  Everyone gobbled them down.  And that's saying something when your kids range in age from 6 to 13!  They may have been a little less than impressed with previous vegetarian dishes and hungrier than usual!

Roasted Chickpea Gyros

1 15 oz can chickpeas 425 g, 1 ½ cup soaked chickpeas if starting from dry, drained and rinsed
1 Tbsp olive oil 15 mL
1 Tbsp paprika* 7 g
1 tsp ground black pepper 3 g
1/2 tsp cayenne pepper 1.5 g
1/4 tsp salt 1.5 g
4 pita flatbreads - I did make the flatbread from scratch using this recipe.  Easier than I thought and so good!
1 cup tzatziki (click for recipe) 250 g, use ⅓ recipe if you're just making it for these gyros
1/4 red onion cut into strips
2 lettuce leaves roughly chopped
1 tomato sliced

Pat dry chickpeas with paper towel, removing any skins that may come off.
Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.
Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!

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