Chickpea Salad with Four-Minute Eggs Recipe

Name: Chickpea Salad with Four-Minute Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lemon juice; 5 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; One 19-ounce can chickpeas, drained and rinsed; 2/3 cup small green olives, pitted; 10 small red radishes, quartered; 2 cups flat-leaf parsley leaves; 3 scallions, white and light green parts, finely chopped; 4 large eggs, at room temperature; 1 teaspoon white vinegar

Servings: persons

3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
One 19-ounce can chickpeas, drained and rinsed
2/3 cup small green olives, pitted
10 small red radishes, quartered
2 cups flat-leaf parsley leaves
3 scallions, white and light green parts, finely chopped
4 large eggs, at room temperature
1 teaspoon white vinegar

1
In a medium bowl, whisk the lemon juice with 4 tablespoons of the olive oil and season with salt and pepper.
2
In another medium bowl, lightly crush half of the chickpeas; mix in the whole chickpeas.
3
Add half of the vinaigrette to the chickpeas and toss.
4
Add the olives, radishes, parsley and scallions to the rest of the vinaigrette and toss.
5
Spoon the chickpea salad onto 4 plates and top with the parsley salad.
6
Bring a medium saucepan of water to a boil.
7
Add the eggs and boil over moderately high heat for 4 minutes.
8
Drain, then rinse the eggs under cool water for 1 minute.
9
Using the back of a spoon, gently crack the eggs all over and peel the shell off.
10
Alternatively, fill a large skillet with enough water to reach two-thirds of the way up the side.
11
Add the vinegar and bring to a simmer.
12
One at a time, crack the eggs into the simmering water and poach until the whites are set but the yolks are still soft, 3 to 4 minutes.
13
Set an egg on each salad and drizzle with the remaining 1 tablespoon of olive oil.
14
Sprinkle the salads with salt and pepper and serve immediately.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons fresh lemon juice, 5 tablespoons extra-virgin olive oil, Salt and freshly ground pepper, One 19-ounce can chickpeas, drained and rinsed, and more.

Yes, Chickpea Salad with Four-Minute Eggs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea Salad with Four-Minute Eggs

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