Strapatsada with a Chickpea Rice Salad

Strapatsada with a Chickpea Rice Salad

Food Wiki
Enjoy a quick and hearty meal by serving Strapatsada—a Greek dish featuring tomatoes, feta, and scrambled eggs—over brown rice mixed with chickpeas, olives, and a zesty lemon-tahini sauce.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine world cuisine
Servings 4
Calories 431 kcal

Ingredients
  

  • 2 medium tomatoes, cored
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 6 large eggs, lightly beaten
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground black pepper, divided
  • ¼ cup crumbled feta cheese
  • 1 tablespoon chopped fresh oregano
  • 3 cups hot cooked brown rice
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ¼ cup pitted Kalamata olives, chopped
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini

Instructions
 

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

Nutrition

Calories: 431kcalCarbohydrates: 43gProtein: 17gFat: 22gSaturated Fat: 6gCholesterol: 293mgSodium: 799mgPotassium: 451mgFiber: 5g
Keyword Strapatsada with a Chickpea Rice Salad
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Article Categories:
Greek Salad Recipes

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