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Creamy Chickpeas Gyro with Rice Pilaf
A creamy Greek chickpea gyro with cucumber and eggplant, finished with feta cheese and lemon juice, served over rice pilaf.
Ingredients
Instructions
Season the chickpeas and stir-fry them over medium-high heat until well browned, about 7 minutes.
Add the cucumber and eggplant, cooking until softened, about 5 minutes.
Stir in the feta cheese and lemon juice for 4 minutes.
Cook the rice pilaf separately and fluff with a fork.
Let the chickpeas simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice pilaf, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
