Miguel Barclay's roast chickpea gyro

Miguel Barclay’s roast chickpea gyro

Spiced, crunchy chickpeas with crispy salad and a creamy sauce, all wrapped in a warm flatbread

, 29 May 2020

(30 votes)

Miguel Barclay’s roast chickpea gyro
  • 30 Mins

  • Serves: 1

  • Price: 98p per serving

Nutritional Info
Each 365g serving contains
  • Energy

    2413KJ

    577KCAL

    29%
  • Fat

    26.3g

    high

    38%
  • Saturates

    10.2g

    high

    51%
  • Sugars

    3.7g

    low

    4%
  • Salt

    0.04g

    low

    1%
of your reference intake.
Typical energy values per 100g: 661kJ/158kcal.
Ingredients
  • 200g chickpeas (from a 400g tin), draineD
  • 1tsp ground cumin
  • 1tsp smoked paprika
  • 40g plain flour, plus extra to dust
  • 2tbsp crème fraîche (or vegan cream or vegan yogurt, if preferred)
  • Pinch dried oregano
  • A few lettuce leaves
  • A few cherry tomatoes, chopped
  • A few thin slices red onion
  • STORE CUPBOARD
  • Olive oil
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Put the chickpeas in an ovenproof dish with a glug of olive oil, the cumin, paprika and a pinch of black pepper. Roast for 20 mins or until golden brown.

  • Meanwhile, mix the flour with 25ml cold water to form a dough. Knead on a flour-dusted surface for 1 min, then roll out into a 20cm-diameter circle.

  • Heat a griddle pan on a high setting. Cook the dough for 1 min each side until nicely toasted.

  • For the sauce, mix the crème fraîche or alternative with the oregano and a pinch of black pepper.

  • Pile the lettuce, onion, sauce, chickpeas and tomatoes on the flatbread. Fold in half to serve.