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Spiced Chickpeas and Eggs with Herb Garlic Yogurt & Tomato Cucumber Salad Recipe

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4.1 from 77 reviews

A vibrant and flavorful dish featuring spiced chickpeas and perfectly soft-boiled eggs served with a refreshing tomato cucumber salad and creamy herb garlic yogurt, ideal for a wholesome lunch or light dinner.

Ingredients

Herb Garlic Yogurt

  • 2 cups plain whole milk Greek yogurt
  • 3 tablespoons fresh chopped dill
  • 3 tablespoons fresh chopped parsley
  • 2 small (or 1 large) garlic cloves, grated
  • Zest from 1 small lemon
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt

Tomato Cucumber Salad

  • 2 Persian cucumbers, quartered
  • 1 cup cherry tomatoes, halved
  • 1 shallot, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh chopped dill and/or parsley
  • ¼ teaspoon kosher salt

Eggs and Chickpeas

  • 4 to 6 large eggs
  • 3 tablespoons salted butter
  • 1 (15 ounce) can chickpeas, drained, rinsed and patted dry
  • 1 garlic clove, minced
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • Optional: ½ teaspoon red chili flakes
  • ¼ teaspoon kosher salt

For Serving

  • Fresh chopped dill and parsley
  • Warm torn pita, for scooping

Instructions

  1. Make the herb garlic yogurt: In a medium bowl, combine the Greek yogurt, chopped dill, chopped parsley, grated garlic, lemon zest, lemon juice, and kosher salt. Stir everything together thoroughly until well blended. Cover the bowl and refrigerate until ready to serve to allow the flavors to meld.
  2. Prepare the tomato cucumber salad: In another medium bowl, combine the quartered Persian cucumbers, halved cherry tomatoes, thinly sliced shallot, red wine vinegar, chopped herbs, and kosher salt. Mix well to evenly distribute the dressing and flavors, then set aside to let it marinate briefly.
  3. Cook the eggs: Bring a medium pot of water to a gentle simmer—avoid a rolling boil to prevent cracking. Using a slotted spoon, carefully lower the eggs into the water ensuring they are fully submerged. Simmer uncovered for exactly 7 minutes to achieve soft-boiled eggs with slightly runny yolks. Meanwhile, prepare a large bowl of ice water. After 7 minutes, transfer the eggs into the ice bath and let them chill for 2 minutes. Once cooled, gently tap each egg on a hard surface and use a small spoon to peel off the shells carefully. Set peeled eggs aside.
  4. Prepare the chickpeas: Heat a medium nonstick skillet over medium heat. Add the salted butter and allow it to melt completely. Stir in the drained chickpeas, minced garlic, cumin, sweet paprika, optional red chili flakes, and kosher salt. Cook for about 3 minutes, stirring occasionally, until the chickpeas are heated through and fragrant. Remove from heat.
  5. Assemble and serve: Spread the herb garlic yogurt onto a large platter or plate in an even layer. Top with the spiced paprika butter chickpeas, then spoon over the tomato cucumber salad. Slice the soft-boiled eggs in half and arrange them yolk side up on top. Garnish with additional fresh chopped dill and parsley. Serve immediately with warm torn pita or crackers for scooping.

Notes

  • For perfectly soft-boiled eggs, accurately time the simmer and ice bath steps to achieve creamy yolks.
  • You can adjust the amount of red chili flakes to control the heat level in the chickpeas.
  • This dish can be served warm or at room temperature, making it great for meal prep or entertaining.
  • Use full-fat Greek yogurt for a richer, creamier herb sauce.
  • The salad can be prepared a few hours ahead to enhance the flavors, but add just before serving to keep cucumbers crisp.

Find it online: https://justsosavory.com/spiced-chickpeas-and-eggs-with-herb-garlic-yogurt-and-tomato-cucumber-salad-recipe/