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Vegan Greek gyros skepasti with avocado chickpeas spread

Prep-time Bake-time
30 min 20 min
2 people


  • Ingredients for the spread:
  • 1 glass of Ardo chickpeas 1kg
  • ½ packet avocado slices 500g
  • 2 tbsp Chorio Olive Oil Koroneiki variety 1L
  • 1 tsp Maldon sea salt flakes 250g
  • 250g Ardo parsley
  • Ingredients for the doner:
  • 1 packet of Mighty Kitchen vegetable chicken gyros 300g
  • 2 tbsp of Chorio Olive Oil Koroneiki variety 1L
  • 1 tsp Maldon sea salt flakes 250g
  • ½ tsp Maldon crushed pepper 50g
  • 1 package of Greek pitta 5 pieces
  • 4-5 slices of Vero vegetable cheese, sliced 200g
  • 1 bowl Ardo mixed chopped peppers 1kg
  • 1 tomato thinly sliced
  • 1 red onion cut into thin slices


1.In a saucepan, add water and cook the chickpeas for 20 minutes. Drain and rinse them in cold water. Put the chickpeas in a blender with the rest of the ingredients for the spread and grind until you have a velvety mixture. Add a little cold water if necessary. 

2.For the gyros, add the olive oil to a pan and fry the gyro until it turns golden. Then add the peppers and season with salt and pepper. Cook for another 2-3 minutes and remove from the heat.

3.Place two Greek pitta on an oven tray and spread them with the spread. Add the tomatoes, onion, gyro mixture and top with the cheese slices. Top with two more pitta and press lightly to join. Bake in a preheated oven at 170°C for 8-10 minutes.

4.Cut into 4 pieces and serve.

Kali Orexi!