Strapatsada With A Chickpea Rice Salad Food

STRAPATSADA (Στραπατσάδα)

Steps:

• Wash your tomatoes and on the bottom make an "X" with a sharp pairing knife, piercing through the skin.
• Place the cut part of your tomato on a grater, and grate the tomato over a bowl. You will be left with the skin which you can then discard.
• Heat the olive oil in a medium sized frying pan and add the tomato. Cook, stirring regularly over medium heat for approximately 10 minutes. Add the salt and pepper and stir.
• Meanwhile beat your eggs in a small bowl. After your tomatoes have cooked for 10 minutes, drizzle in your beaten eggs.
• Cook for an additional 5 minutes, using a spatula to gently move the tomato-egg mixture around.
• Serve with some fresh bread and feta cheese, if desired.
• Enjoy!

CHICKPEA, ARTICHOKE, AND FETA SALAD

Steps:

• Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

RICE CHICKPEA SALAD

Steps:

• Slice onions and fry in the olive oil until browned. Remove from pan.
• Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
• Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
• Mix in the browned onions (they should still be warm when mixed in!).
• Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.

QUICK AND EASY CARROT AND CHICKPEA SALAD

Steps:

• Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.