Chickpea gyros with whipped dill feta

1 First make the whipped feta. Place the feta, yogurt, lemon juice, garlic and dill into a food processor. Season with black pepper. It won’t need salt thanks to the feta. Blitz until smooth, then add a tablespoon of olive oil and blitz again until smooth and creamy. Set aside.

2 Drain the chickpeas and dry them well on a tea towel.

3 Heat the two tablespoons of oil in a large pan over a medium heat. Add the chickpeas and cook for eight minutes.

4 Add the spices and season with salt and pepper. Toss to coat evenly. Cook for another minute or two, stirring all the time so they don’t burn.

5 Spread a spoonful of the whipped feta on to each warm pitta bread, then top with the chickpeas and vegetables.