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Harissa Chickpea Gyros
with Romaine, Roasted Pepper & Feta Salad
25 MIN
2 Servings
From the Test Kitchen
Our vegetarian take on the classic Greek sandwich features warmed pitas stuffed with smoky sautéed chickpeas and onion, whose hearty textures find cooling contrast in a layer of creamy cucumber yogurt. For even more traditional flavor, we’re crumbling tangy feta cheese into our simple side salad.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories620 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Pocketless Pitas
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2 Persian Cucumbers
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1 Red Onion
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1 Romaine Lettuce Heart
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1 clove Garlic
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½ cup Plain Nonfat Greek Yogurt
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1 oz Sliced Roasted Red Peppers
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1½ oz Feta Cheese
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1 Tbsp Red Harissa Paste
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1 Tbsp Red Wine Vinegar
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1 15.5 -Ounce Can Chickpeas
step-by-step
instructions
1
Prepare the ingredients:
If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Drain and rinse the chickpeas. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Thinly slice the cucumbers into rounds. Roughly chop the peppers and lettuce. Combine in a large bowl.
2
Cook the onion & chickpeas:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the harissa paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chickpeas and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and mashing the chickpeas with the back of a spoon, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Make the cucumber yogurt:
While the onion and chickpeas cook, in a medium bowl, combine the yogurt and as much of the garlic paste as you’d like; season with salt and pepper. Add the sliced cucumbers and stir to coat.
4
Warm the pitas:
While the onion and chickpeas continue to cook, if using a microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.
5
Finish & serve your dish:
To make the salad, to the bowl of chopped peppers and lettuce, add the cheese (crumbling before adding), vinegar, and 2 teaspoons of olive oil; season with salt and pepper. Toss to combine. Assemble the gyros using the warmed pitas, cucumber yogurt, and cooked onion and chickpeas. Serve the gyros with the salad on the side. Enjoy!
1
Prepare the ingredients:
If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Drain and rinse the chickpeas. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Thinly slice the cucumbers into rounds. Roughly chop the peppers and lettuce. Combine in a large bowl.
2
Cook the onion & chickpeas:
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the harissa paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chickpeas and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and mashing the chickpeas with the back of a spoon, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Make the cucumber yogurt:
While the onion and chickpeas cook, in a medium bowl, combine the yogurt and as much of the garlic paste as you’d like; season with salt and pepper. Add the sliced cucumbers and stir to coat.
4
Warm the pitas:
While the onion and chickpeas continue to cook, if using a microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.
5
Finish & serve your dish:
To make the salad, to the bowl of chopped peppers and lettuce, add the cheese (crumbling before adding), vinegar, and 2 teaspoons of olive oil; season with salt and pepper. Toss to combine. Assemble the gyros using the warmed pitas, cucumber yogurt, and cooked onion and chickpeas. Serve the gyros with the salad on the side. Enjoy!
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