Chickpea gyros with whipped dill feta

Chickpea gyros with whipped dill feta
Serves: 4
Course: Main Course
Cooking Time: 0 hr 15 mins

Ingredients

  • 225g feta cheese
  • 170g Greek-style yogurt
  • 2tbs lemon juice
  • 1 clove garlic, chopped 
  • 1tbs olive oil
  • 2tbs finely chopped dill, and extra to serve 
  • 2tbs olive oil
  • 1 tin cooked chickpeas
  • ½tsp ground cumin
  • ½tsp smoked sweet paprika
  • ½tsp dried oregano
  • Salt
  • Black pepper
  • 4-8 warm pittas
  • 2 tomatoes, sliced
  • ½ cucumber, sliced
  • 1 small red onion, finely sliced
  • Lemon wedges, to serve

1 First make the whipped feta. Place the feta, yogurt, lemon juice, garlic and dill into a food processor. Season with black pepper. It won’t need salt thanks to the feta. Blitz until smooth, then add a tablespoon of olive oil and blitz again until smooth and creamy. Set aside.

2 Drain the chickpeas and dry them well on a tea towel.

3 Heat the two tablespoons of oil in a large pan over a medium heat. Add the chickpeas and cook for eight minutes.

4 Add the spices and season with salt and pepper. Toss to coat evenly. Cook for another minute or two, stirring all the time so they don’t burn.

5 Spread a spoonful of the whipped feta on to each warm pitta bread, then top with the chickpeas and vegetables.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer