Chickpea Salad with Four-Minute Eggs

1. 1

   In a medium bowl, whisk the lemon juice with 4 tablespoons of the olive oil and season with salt and pepper.

2. 2

   In another medium bowl, lightly crush half of the chickpeas; mix in the whole chickpeas.

3. 3

   Add half of the vinaigrette to the chickpeas and toss.

4. 4

   Add the olives, radishes, parsley and scallions to the rest of the vinaigrette and toss.

5. 5

   Spoon the chickpea salad onto 4 plates and top with the parsley salad.

6. 6

   Bring a medium saucepan of water to a boil.

7. 7

   Add the eggs and boil over moderately high heat for 4 minutes.

8. 8

   Drain, then rinse the eggs under cool water for 1 minute.

9. 9

   Using the back of a spoon, gently crack the eggs all over and peel the shell off.

10. 10

    Alternatively, fill a large skillet with enough water to reach two-thirds of the way up the side.

11. 11

    Add the vinegar and bring to a simmer.

12. 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. 13

    Set an egg on each salad and drizzle with the remaining 1 tablespoon of olive oil.

14. 14

    Sprinkle the salads with salt and pepper and serve immediately.

* Per serving · 4 servings · Values may vary.