Spicy Chickpea Gyro

For the first 26 years of my life food was nothing more than something I had to remember to do three times a day. What I was putting into my body was not necessarily a priority. But, after being in the company of the Mr. (or should I say Mrs.) Miyagi of passionate and beautifully creative cooking, I’m proud to say this old dog is learning new tricks.

Oh right! If you couldn’t tell by my Karate Kid reference, this is not Maggie. Nope, instead today you get her ruggedly handsome and dare I say Ryan Gosling-esque Boyfriend, Seamus. And I am proud to give you my first recipe!

Spicy Chickpea Gryo


  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 Tbsp of olive oil
  • 1 Tbsp of paprika
  • 1/2 Tbsp of ground black pepper
  • 1/4 tsp of cayenne pepper
  • sprinkle of salt
  • Pita flatbread (whatever kind floats your boat)
  • 10-12 cherry tomatoes, roughly chopped
  • 1/2 cup of spinach, roughly chopped

Tzatziki ingredients:

  • 2 cups of plain Cashewgurt
  • 1 cup of chopped cucumber
  • 2 Tbsp lemon juice or white wine vinegar
  • 2 cloves garlic. minced
  • 1 Tbsp of freshly chopped dill
  • Salt and pepper (to taste)


Preheat oven to 400F.

While it was preheating I started with the spice blend for the chickpeas.

In a large bowl, mix together olive oil, paprika, ground black pepper, cayenne pepper, and salt. The blend hardens up quickly when you begin to mix but don’t worry (I did), it’s supposed to be on the thicker side.

I then handled the chickpeas. Pour the chickpeas into a strainer to get rid of the excess liquid from the can. Then pour the chickpeas onto a paper towel so it can absorb the extra moisture. Once completely dry make sure to strip any excess skin off of the chickpeas (a tad bit tedious but do it! It’s important).

Pour the chickpeas into the bowl with the spice blend and mix. Make sure to evenly coat the chickpeas. Then prepare a baking sheet with foil and coat with non stick cooking spray (I used an olive oil spray). Pour the coated chickpeas onto the baking sheet and place it in the oven and set the timer to 20 mins. 

While the chickpeas are roasting, you have the perfect window to prepare your tzatziki sauce.  In a large bowl, mix your 2 cups of Cashewgurt, chopped cucumber, lemon juice/white wine vinegar (I did a little bit of both, because I love both and that’s cool), two cloves of garlic, chopped dill and salt and pepper (to taste). Then mix away and set aside until ready to serve. ***I felt like the sauce was a little bit acidic at first, so I (Maggie) decided to throw a small dash of sugar to balance it out. So if you find that too, feel free to do the same!

Right before you take your chickpeas out of the oven, put the pita bread in the microwave to warm it. Then check if your chickpeas are done. You don’t want your chickpeas too soft or too hard, but right in that sweet spot. Once fully cooked remove from the oven and set chickpeas aside in a bowl.

You can place all your ingredients out like it’s taco night and enjoy!

I hope you enjoy this recipe and be sure to look out for more of my recipes this coming year!

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