When I first stared to eat more plant-based meals, I can across a recipe (now long lost) that marindaded and fried chickpeas. It is such a simple process that completely transforms the humble chickpea. Here I use a gyro inspired marinade to make fried chickpea gyro salad.
I have posted a very similar recipe before, my fried chickpea gyro bowls, made with a base of rice, chopped vegetables, and tzatziki sauce. While I love grain bowls, I was craving a salad this time, so I adapted the recipe.
This version of the recipe is perhaps even better than the original, if you love salads like me. I love the huge bed of greens tossed with the still slightly warm chickpeas and a rich creamy sauce that is loaded with dill and garlic flavors.
Salads and grain bowls are not the only ways you might use these fried chickpeas. Try them in tacos, wraps, or stuffed into pita like a traditional gyro. Try oven roasting the chickpeas until super crispy and eat them as a snack. The marinade is delicious, so no matter how you enjoy them, you are sure to love it!
Variations to the Fried Chickpea Gyro Salad recipe:
- Dill Dressing: Greek yogurt provides body for the dressing and mayo adds richness. You can use all greek yogurt if you prefer.
- Vegan Version: Use your favorite tahini sauce in place of the dill dressing.
- Crunch: Try adding pita chips for additional crunch.
- Other Proteins: I have used both tempeh and tofu with this marinade and it is delicious. Use what you prefer or have on hand.
- 15 oz can chickpeas, drained and rinsed
- 1 TBS each: lemon juice, reduced sodium tamari or soy sauce and ketchup
- 1 tsp sesame oil
- ½ tsp each: onion powder, garlic powder, oregano and rosemary
- ¼ tsp black pepper
- 1 TBS canola oil, or other high heat oil
- ¼ cup greek yogurt
- ¼ cup mayo
- 2 garlic cloves, minced
- 1 TBS red wine vinegar
- 1 tsp dried dill (or 1 TBS fresh)
- ¼ tsp salt
- 5 oz spring mix, spinach, romaine or other greens
- 1 large tomato, diced
- 1 small cucumber, sliced
- ½ cup red onion, diced
- Mix together the lemon juice, ramari, ketchup, sesame oil, onion powder, garlic powder, oregano, rosemary and black pepper. Pour over the chickpeas and stir to coat. Let this marinade for 15 minutes while you prep the vegetables.
- Heat the oil in a skillet until shimmering. Add the chickpeas, along with any extra marinade to the hot skillet, stirring to coat the chickpeas in oil. Fry in the skillet until golden brown and starting to crisp, about 5 mintues, stirring once. Don’t overcook the chickpeas or they will get very dry.
- Meanwhile combine the greek yogurt, mayo, garlic cloves, red wine vinegar, dill and salt in a medium bowl. Thin with water if desired.
- In 3 large salad bowls layer the greens, chopped tomato, cucumber and onion, and top with the fried chickpeas. Drizzle with dressing and serve.
