Chickpea salad with four-minute eggs
Delight in this flavorful chickpea salad with perfectly boiled four-minute eggs. A symphony of savory taste and nourishing ingredients awaits your plate.
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
Instructions:
- Combine lemon juice, 4 tablespoons of olive oil, salt, and pepper in a medium bowl. In another bowl, crush half of the chickpeas lightly and mix with the whole chickpeas. Toss the chickpeas with half of the vinaigrette. In the remaining vinaigrette, mix olives, radishes, parsley, and scallions. Serve the chickpea salad on 4 plates and top with the parsley salad.
- Boil water in a medium saucepan. Boil the eggs for 4 minutes on high heat. Drain and rinse the eggs under cool water for 1 minute. Crack the eggs gently with a spoon and peel off the shell. Alternatively, pour water in a large skillet, add vinegar, and bring to a simmer. Poach the eggs in the water until the whites are set but the yolks are still soft, for about 3 to 4 minutes each.
- Place an egg on each salad, drizzle with 1 tablespoon of olive oil. Season the salads with salt, pepper, and serve immediately.
Summary:
- Calories: 1800 kcal
- Fat: 112 g
- Protein: 69 g
- Carbs: 142 g
- Potassium: 1945 mg
- Magnesium: 252 mg