Pumpkin and Chickpea Gyros with Harissa Mayo

Pumpkin and Chickpea Gyros with Harissa Mayo

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, August 25, 2019.
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Ingredients

Pumpkin & Chickpeas

  • 1 pack diced pumpkin
  • 2 cans chickpeas
  • 1 pack ras el hanout
  • 1 pack roasted capsicum

Salad

  • 1/2 pack baby spinach, thinly sliced
  • 1 bunch parsley, chopped
  • 2 tomatoes, diced
  • 1/2 telegraph cucumber

To Serve

  • 10 wraps
  • 1 pack harissa mayo

Steps

  1. Preheat oven to 230°C. Roast pumpkin & chickpeas. Toss pumpkin, chickpeas and ras el hanout on a lined oven tray and roast for 20-25 minutes, until golden and tender. Once cooked, toss roasted capsicum on tray to warm through.
  2. Warm wraps. When pumpkin has 10 minutes cook time remaining, place wraps in foil and warm in oven for about 7 minutes.
  3. Prep salad. Toss salad ingredients in a bowl with a drizzle of vinegar and olive oil.
  4. Serve wraps filled with pumpkin, chickpeas, salad and a drizzle of harissa mayo.

Nutritional Information

Energy 2860 kj
684 kcal
Protein 17.9g
Carbohydrate 85.6g
Fat 22.6g