Vegetarian Gyro Bowl
Simple and quick to make, this vegetarian gyro bowl is made with chickpea bites, sauteed peppers and onions; served with tzatziki and pita.
Servings 2 servings
Calories 734kcal
Ingredients
For the chickpea bites:
- 1 15- ounce can chickpeas drained
- ¼ cup all-purpose flour
- ¼ cup feta cheese
- 2 teaspoons oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons water
For the bowl:
- 2 tablespoons olive oil divided
- ½ red onion thinly sliced
- 1 SUNSET® Aloha™ Peppers thinly sliced
- Pita bread
- Shredded romaine lettuce
- Tzatziki sauce
Instructions
- In a medium bowl, combine the chickpeas, all purpose flour, feta cheese, oregano, garlic powder, salt and pepper. Add two tablespoons of water and use a fork or masher to combine the ingredients until they are well blended.
- Scoop 1 tablespoon of the mixture and roll with your hands it into a small ball; makes about 14-15 parts bites.
- Heat 1 tablespoon oil in large pan over medium heat. Add chickpea bites and cook until golden brown and fully cooked through, 4-5 minutes per side. Remove and set aside.
- In same skillet, increase heat to medium high and add remaining 1 tablespoon oil. Add onions and peppers and cook until softened and charred, 5-7 minutes
- Assemble gyro bowls with lettuce and pita on the bottom of two bowls. Divide the chickpea bites, onions and peppers, followed by the tzatziki sauce.
Video
Notes
Storage: This salad is best enjoyed soon after being made, but the chickpea bites will keep well in the fridge for up to 4 days.
Nutrition
Calories: 734kcal | Carbohydrates: 97g | Protein: 28g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 21mg | Sodium: 1088mg | Potassium: 919mg | Fiber: 20g | Sugar: 16g | Vitamin A: 3338IU | Vitamin C: 81mg | Calcium: 306mg | Iron: 9mg