Greek Chickpea Scramble (Revithos Strapatsada)
A plant-based twist on the traditional Greek strapatsada (scrambled eggs and tomatoes). This version uses chickpeas for a protein-packed, dairy-free and egg-free alternative. Flavorful and quick to make!
Ingredients
- 2 tablespoons Olive oil
- 1/2 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 can (15 oz) Canned chickpeas, drained and rinsed
- 1 can (14.5 oz) Diced tomatoes, canned
- 1 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1/4 cup Kalamata olives, pitted and halved
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add chopped onion and cook until softened, about 5 minutes.
- 3Add minced garlic and cook for another minute until fragrant.
- 4Add drained chickpeas and diced tomatoes to the skillet. Season with oregano, salt, and pepper.
- 5Cook, stirring occasionally, until the tomatoes have broken down and the mixture has thickened slightly, about 10 minutes.
- 6Stir in fresh parsley and Kalamata olives.
- 7Serve immediately. Garnish with extra parsley, if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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