Cuisine European Greek Main Dishes Strapatsada with a Chickpea Rice Salad Be the first to rate & review! 1 Photo 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. Submitted by dinehaus Updated on July 11, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Directions 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. I Made It Print Nutrition Facts (per serving) 431 Calories 22g Fat 43g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 431 % Daily Value * Total Fat 22g 28% Saturated Fat 6g 31% Cholesterol 293mg 98% Sodium 799mg 35% Total Carbohydrate 43g 16% Dietary Fiber 5g 16% Protein 17g 35% Potassium 451mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.