Pumpkin and Chickpea Gyros with Hummonnaise

Pumpkin and Chickpea Gyros with Hummonnaise

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 14, 2017.
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Greek gyros make for a deliciously fun and quick meal.

Ingredients

PUMPKIN AND CHICKPEA GYROS

  • 200g pumpkin, peeled and diced 1cm
  • 1 teaspoon ras el hanout
  • 1 capsicum
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon ras el hanout

FRESH SALSA

  • ½ bag baby spinach leaves
  • 3 tablespoons parsley leaves and stalks
  • 1 tomato
  • ½ telegraph cucumber
  • ¼ red onion
  • 50g feta cheese
  • 2 teaspoons vinegar
  • 1 teaspoon olive oil

HUMMONNAISE

  • 50g veggie hummus
  • 2 tablespoons mayonnaise

TO SERVE

  • 6 garlic wraps

Steps

  1. oven to 230°C. Line an oven tray with baking paper.
  2. Toss pumpkin on prepared tray with a drizzle of oil and first measure of ras el hanout. Season with salt and pepper and roast for 12-15 minutes, until tender.
  3. Remove core and seeds from capsicum then thinly slice. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook capsicum for about 4 minutes, until caramelised.
  4. Add chickpeas and cook a further 4-5 minutes, until golden. Add second measure of ras el hanout for the last 1 minute of cook time, stirring occasionally, until fragrant.
  5. Cover wraps with foil and warm in oven for about 4 minutes.
  6. While wraps warm, prepare the salsa. Finely chop spinach and parsley; finely dice tomato, cucumber and onion; crumble feta. Add all to a medium bowl with vinegar and oil and toss to combine. In a small bowl mix hummus and mayonnaise together.
  7. place 1-2 wraps onto each plate and spoon some pumpkin and chickpea mixture down the middle of each wrap. Top with fresh salsa and a few dollops of hummonnaise. Roll up and enjoy.

Nutritional Information

Energy 2451 kj
586 kcal
Protein 20.0g
Carbohydrate 67.0g
Fat 21.7g