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Strapatsada with a Chickpea Rice Salad
Strapatsada with a Chickpea Rice Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Mediterranean-style scrambled eggs with feta on a bed of chickpea studded rice, topped with lemon tahini sauce.
Ingredients:
  • 2 medium tomatoes, cored
  • 3 cloves garlic, minced
  • 6 large eggs, lightly beaten
  • 0.75 teaspoon salt, divided
  • 0.5 teaspoon ground black pepper, divided
  • 0.25 cup crumbled feta cheese
  • 1 tablespoon chopped fresh oregano
  • 3 cups hot cooked brown rice
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 0.25 cup pitted Kalamata olives, chopped
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
Instructions:
  • Use a box grater to finely shred tomatoes until you have approximately 1 cup of grated tomato.
  • In a large skillet over medium heat, heat the oil. Add 1 cup of grated tomato and garlic. Stir frequently and cook until tomatoes are softened and most of the liquid is gone, about 7 minutes.
  • Combine eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper with the tomato mixture, stirring gently until the eggs are softly set, about 3 minutes. Fold in feta and oregano to maintain warmth.
  • In a large bowl, combine rice, chickpeas, olives, parsley, and lemon zest with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a separate small bowl, whisk together lemon juice and tahini, then pour over the rice mixture. Gently toss to coat everything. Serve with a sprinkle of additional tomato, oregano, and parsley on top if desired.

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