Moroccan Chickpea Gyro & Golden Kale Salad
This veggie gyro features chickpeas and cauliflower with Moroccan spices. A kale salad with golden raisins and sliced almonds completes this veggie feast.
Active Time:35 Minutes
Total Time:35 Minutes
- 1 garlic clove
- 1 shallot
- 8 oz cauliflower
- 2.5 oz salad mix (spinach, lettuce, pea shoots)
- 3 oz kale (curly, dino)
- 6 oz broccoli
- 4 oz cabbage
- 3 oz carrots
- 1 lemon
- 0.2 oz mint
- 1 ½ tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground coriander
Proteins and More
- Pita Bread
- 1, 15 oz chickpeas
- 1, 4 oz plain yogurt
- 2 oz sliced almonds
- 2 oz golden raisins
- Olive oil
- Salt & pepper
1: Roast chickpeas and cauliflower:
Drain and rinse chickpeas. Slice cauliflower florets into bite size pieces. Add them to a medium bowl. Add 1 tbsp olive oil, ½ tsp salt, and spice mix. Toss to coat.
Place chickpeas and cauliflower in an even layer on a baking sheet. Bake for 30 minutes, stirring about halfway through cook time.
Remove from oven and set aside for gyro assembly.
2: Prep salad ingredients and assemble salad:
Mince shallot; remove stem from curly kale. Chop curly and dino kale leaves into bite size pieces; very thinly slice cabbage; finely chop broccoli florets; peel carrot and grate on largest hole of cheese grater or very thinly slice.
Add golden raisins, sliced almonds, and drizzle with vinaigrette. Toss to combine.
3: Make yogurt sauce:
Add yogurt to small bowl. Add juice from lemon to yogurt. Remove mint leaves from stem and mince leaves. Fold leaves into yogurt. Add salt and black pepper to taste. Whisk to combine. Set aside for gyro assembly.
4: Assemble gyros and serve:
Divide salad among plates. Warm pita breads in microwave or in a saute pan. Lay a thin layer of salad mix on pita and add ⅓-½ cup chickpea-cauliflower mix. Top with a spoonful of yogurt sauce. Fold over like a taco and enjoy.
Chefs Tip: Kitchen Shears
As far as equipping the kitchen goes, we run pretty lean here at Lettuce. No garlic mincing contraptions needed, for example, when a chef’s knife does the job. That said, we are happy to make room in our tool drawer for a quality set of kitchen shears. They are a great tool for not only cutting open packages without a struggle, but for mincing herbs too. Some herbs like Italian parsley and cilantro have tender stems and can be minced right along with the leaves, depending on the recipe. Too, shears are gentler on herbs, so the leaves won’t bruise as easily.
We recommend not skimping on quality. Twenty bucks may feel like a stretch for scissors, but it’s worth it. We use them daily. And be sure to keep them sharpened. If your shears come apart with a pivot nut, separate the blades and sharpen them as you would a chef’s knife and reassemble. Word is, kitchen shears can also be sharpened by layering several pieces of aluminum foil and simply slicing through them 4-5 times.