Strapatsada with a Chickpea Rice Salad

Serve Strapatsada—a Greek dish of tomatoes, feta, and scrambled eggs—over brown rice studded with chickpeas, olives, and a bright lemon and tahini sauce for a hearty meal in no time.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 431 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.