Name: Strapatsada with a Chickpea Rice Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Tomatoes, cored - 2 medium; Olive oil - 1 tablespoon; Garlic, minced - 3 cloves; Eggs, lightly beaten - 6 large; Salt, divided - ¾ teaspoon; Ground black pepper, divided - ½ teaspoon; Crumbled feta cheese - ¼ cup; Chopped fresh oregano - 1 tablespoon; Hot cooked brown rice - 3 cups; Chickpeas, rinsed and drained - 1 (15 ounce) can; Pitted Kalamata olives, chopped - ¼ cup; Chopped fresh parsley - 3 tablespoons; Lemon zest - 2 teaspoons; Lemon juice - 3 tablespoons; Tahini - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Strapatsada with a Chickpea Rice Salad

1. Tomatoes, cored - 2 medium

2. Olive oil - 1 tablespoon

3. Garlic, minced - 3 cloves

4. Eggs, lightly beaten - 6 large

5. Salt, divided - ¾ teaspoon

6. Ground black pepper, divided - ½ teaspoon

7. Crumbled feta cheese - ¼ cup

8. Chopped fresh oregano - 1 tablespoon

9. Hot cooked brown rice - 3 cups

10. Chickpeas, rinsed and drained - 1 (15 ounce) can

11. Pitted Kalamata olives, chopped - ¼ cup

12. Chopped fresh parsley - 3 tablespoons

13. Lemon zest - 2 teaspoons

14. Lemon juice - 3 tablespoons

15. Tahini - 2 tablespoons

How to cook deliciously - Strapatsada with a Chickpea Rice Salad

1. Stage

Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).

2. Stage

Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.

3. Stage

Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.

4. Stage

Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.