One thing I missed when going vegan was souvlaki but I knew I could create something equally as amazing and plant based.  I know you guys are going to love the simplicity yet deliciousness of this.  I usually roast my chickpeas while I am prepping everything else.  Here are the recipes for the chickpeas as well as the vegan tzatziki.  If you watch my instagram stories you will also see I use a tzatziki from 2 Greek Gals at the Farmers Market.  Sometimes it’s easy to just use a ready made sauce.  Hope you love them.

Serves 3
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. For the roasted chickpeas
  2. 1 can of no sodium chickpeas
  3. Juice from 1 lemon
  4. 1 tsp of olive oil
  5. Pinch of oregano
  6. Pinch of salt
  7. Pinch of pepper
  8. For the Tzatziki
  9. 1 cup of veganaise
  10. Juice from 1/2 lemon
  11. 1 tbsp of red wine vinegar
  12. 2 tbsp of shredded cucumber
  13. 2 cloves of garlic pressed
  14. Tsp of olive oil
  15. Pinch of pepper
  16. Thumb size amount of fresh dill chopped ( or more depending on your preference)
  17. For the wraps
  18. Pita bread
  19. Red onion, chopped
  20. Tomatoes, chopped
  21. Lettuce, chopped
  1. Preheat oven to 350.
  2. In a small bowl, mix the chickpeas in the lemon and olive oil. Add the spices then spread over a cookie sheet.
  3. Bake for 10-15 minutes or until chickpeas are roasted.
  4. While the chickpeas or cooking mix together all the ingredients for the vegan tzatziki. Place in fridge and let cool while you chop your veggies.
  5. Chop all your veggies for the wrap.
  6. In a small frying pan on medium heat, warm the pita breads to soften them.
  7. Once chickpeas are cooked, combine everything to the pita, wrap in a piece of parchment paper and enjoy.
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