• 1 can chickpeas (garbanzo beans), drained and rinsed
  • 1 tsp cumin
  • 1 tsp curry powder
  • salt (to taste)
  • 1 Tbsp maple syrup
  • 2 Tbsp tamari or coconut aminos
  • tomato
  • leafy greens like romaine
  • 1 red onion, sliced thin
  • tzatziki sauce

In a medium saute pan, add the olive oil and chickpeas over medium heat. Add cumin and curry and saute, stirring every couple minutes until dried out and starting to golden. Mix tamari and maple syrup in a separate container and pour onto chickpeas, continue sauteeing until nicely coated, about 5-7 minutes. Adjust seasoning with salt if need be.

Once the chickpeas are done, assemble gyros by adding all ingredients into split pita pockets.