Vegan Gyros with Roasted Potatoes

ingredients

1 can chickpeas
2 tbsp olive oil
2 tsp paprika
2 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder

1/4 grated cucumber
1/4 cup greek yogurt
2 tsp olive oil
3/4 tsp red wine (or plain) vinegar
1 1/2 tsp lemon juice, 1/4 tsp lemon zest

pita bread
pre-made hummus
for serving (optional): tomato, lettuce, feta cheese

1 lb (more or less whateva) red potatoes, chunks
1 large onion (more or less or whateva), chunks
Olive oil, salt, pepper, oregano

instructions

Preheat oven to 400. Drain and rinse chickpeas. Dry with paper towels (wet ones won’t roast well). Generously grease a sheet pan with cooking spray.
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Potatoes. Spread potato and onion on one half of a large sheet pan. Drizzle with oil, salt, pepper, oregano (optional) to taste. Bake at 400 for 10 minutes.
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Chickpeas. While you wait, add chickpeas to a mixing bowl. Drizzle on oil, seasonings, salt, and pepper to taste. Toss until well coated, spread evenly on the other half of the baking sheet when 10 minutes is up. Roast for 18-22 minutes, tossing or shaking the tray at the halfway mark. Roast until crisp, but not hard.
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Tzatziki. Meanwhile, grate cucumber the large holes of cheese grater. Line a small bowl with a few paper towels and place the grated cucumber on top. Squeeze out as much as extra moisture as you can to keep the sauce from being watery. Once it’s drained, add to a medium-sized bowl with the rest of the sauce ingredients. Season to taste with salt and pepper. Refrigerate until ready to serve.
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Char the pita bread. Spray both sides of the pita with olive oil cooking spray and “grill” the bread on the stovetop over an open flame on medium heat until slightly charred about 10-15 seconds per side. Once charred immediately fold in half and cover with a clean towel until ready to serve.
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Assembly. Spread hummus on one side. Press some chickpeas into the hummus to help them stay better. Add desired toppings and serve with potatoes!