These gyros are a combination of two of my favorite cuisines: Indian and Greek. They’re not traditional in any way, but still delicious! It’s the perfect combination of flavorful tandoori spiced chickpeas, crispy oven baked fries, lime pickled onions and a fresh mint yogurt sauce, all layered on top of a warm pita. Also— it’s vegan! I like to use a coconut yogurt for the raita, but feel free to use whole milk Greek yogurt if you prefer.

Don’t let the long ingredient list scare you away. There are a lot of components to this meal, but none of which are particularly difficult. The fries and the chickpeas, bake at the same time and the pickled onions and raita can be made in advance. Also, these taste great the next day, so they’re perfect for meal prep. To reheat, just put the fries and chickpeas on a sheet pan and bake at 250 F until heated through and crispy again!

Ingredients

For quick lime pickled onions:

• 1 large red onion, thinly sliced
• Juice of 2 limes
• 1 tsp granulated sugar
• 1/2 tsp salt

For the oven baked fries:

• 2 large russet potatoes, sliced into matchsticks
• 3 tbsp oil
• 2 tsp oregano
• 1 tsp salt

For the tandoori chickpeas:

• 1 14 oz can chickpeas, drained and rinsed
• 1 tbsp oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp turmeric
• 1/4 tsp cayenne
• 1/2 tsp salt

For the mint raita:

• 1 cup unsweetened dairy free yogurt (or plain Greek yogurt)
• 1/4 cup cucumber, finely chopped
• 3 tbsp fresh mint, finely chopped
• 1/2 tsp salt

Directions

1. To make the quick lime pickled onions, stir together lime juice, sugar and salt until dissolved. Add in onion and refrigerate until ready to use. These can be made up to three days in advance.
2. For the oven baked fries, place potato matchsticks into a bowl of ice water for at least 15 minutes, up to an hour. This removes starch and allows them to become crispier in the oven.
3. Preheat the oven to 425 F and pat the potatoes dry with paper towels before tossing with oil, oregano and salt. Spread onto a sheet pan, careful not to overcrowd, and bake for 20 minutes. Remove from the oven and toss, then bake for another 10-15 minutes or until golden brown and crispy.
4. To make the tandoori chickpeas, toss chickpeas oil and seasoning and spread onto a large sheet pan. Slide into the 425 F oven with the fries and bake for 20-30 minutes or until crispy.
5. While the chickpeas and fries are baking, make the mint raita by combining yogurt, cucumber, mint and salt. Refrigerate until ready to use.
6. To assemble each gyro, top a warm pita with mint raita, fries, a handful of tandoori chickpeas and the pickled onion. Enjoy!