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Strapatsada with a Chickpea Rice Salad
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Ingredients
- Tomatoes2 medium
- Olive Oil1 tablespoon
- Garlic3 cloves minced
- Eggs6 large
- Salt0.75 teaspoon, divided
- ground black pepper0.5 teaspoon, divided
- crumbled feta cheese0.25 cup
- chopped fresh oregano1 tablespoon
- cooked brown rice3 cups hot
- canned chickpeas1 (15 ounce) can, rinsed and drained
- pitted Kalamata olives, chopped0.25 cup
- chopped fresh parsley3 tablespoons
- lemon zest2 teaspoons
- Lemon juice3 tablespoons
- Tahini2 tablespoons
Allergens (inferred from ingredient names): eggs, milk, sesame
Nutrition per serving (modelled estimate, not measured): kcal 400, protein 16, fat 15, carbs 42, fiber 6, sugar 4
Original steps
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This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: allrecipes.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed