Today I’m just bringing you a really good, fresh, flavorful, vegetarian meal to make whenever you want something both light and filling.
I started with the idea of cooking chickpeas in a spiced butter sauce, and happened to add more and more incredible layers to the dish. These protein-packed spiced chickpeas and eggs get beautifully layered on a platter with creamy herb garlic yogurt and an easy tomato cucumber salad.
The final component? Perfectly jammy eggs, of course. This restaurant-worthy platter had the team and I scooping up every last bite with toasty pita bread and we still talk about it to this day. A true MUST make!
Everything you’ll need to make this spiced chickpea dish
This recipe requires super simple ingredients like fresh herbs, yogurt, and spices, but the combination is absolute magic. Here’s what you’ll need:
- For the garlic herb yogurt: you’ll mix together plain Greek yogurt (I love the Maple Hill brand), fresh dill, parsley, and garlic, a little lemon juice and lemon zest, and salt. Easy and delicious.
- For the salad: we’re whipping up a super fresh, simple salad made with cucumber, cherry tomatoes, and a shallot. You’ll toss the veggies with a bit of red wine vinegar, extra dill and parsley, and salt.
- For the chickpeas: the star of the show? Chickpeas cooked in salted butter, garlic, cumin, sweet paprika, and salt. They’re beautifully spiced and SO flavorful.
- For serving: take this dish to the next level by topping everything with extra herbs and fried or soft boiled eggs, and then scooping it up with warm torn pita bread.
Easy ways to customize these spiced chickpeas and eggs
- Add a kick of heat. If you like a little spice like I do, feel free to add red chili flakes to the chickpeas as well!
- Make it dairy-free. Simply swap the yogurt for a plain, dairy-free yogurt, and cook the chickpeas in vegan butter.
- Keep it gluten-free. Scoop everything up with gluten-free pita, bread, or chips.
- Use your fav veggies. Feel free to throw in any vegetables you have! Add bell peppers and/or avocado for the salad, or you could grill up veggies like in this recipe for another warm component.
Add extra protein
The chickpeas and yogurt add over 20g of vegetarian protein, but I think this recipe would also be delicious with the Greek-inspired meatballs from this recipe!
Learn how to make the best soft boiled eggs
Once you learn to make perfect jammy eggs you’ll never go back. Here’s how I do it:
- Bring a medium pot of water to a simmer, then use a slotted spoon to gently drop the eggs into the pot, making sure they are fully covered.
- Simmer, uncovered, for exactly 7 minutes. While the eggs are cooking, fill a large bowl with ice and cold water.
- Drop the cooked eggs into the bowl of ice water and set a timer for exactly 2 minutes.
- After two minutes, remove the eggs from the water, tap the bottom of them gently on a hard surface and use a small spoon to carefully slide it under the egg shell to remove the egg from the shell.
Your new favorite lunch in 4 easy steps
- Make the yogurt sauce. Mix all of the ingredients for the garlic herb yogurt in a bowl, then cover it and store it in the fridge until you’re ready to assemble and serve.
- Make the salad. Mix the salad together in a separate bowl and set it aside.
- Cook the chickpeas. Melt the butter in a skillet, add the chickpeas, garlic, and spices, and cook for a few minutes until nice and warm.
- Serve & scoop it up! Spread the yogurt onto a large plate or platter. Top with the warm chickpeas, followed by the salad, fried or soft boiled eggs, and extra fresh herbs. Scoop it with warm pita, or add everything to a pita pocket and enjoy!
Storing tips
If you know you’ll have leftovers, I recommend storing each component of this meal (the yogurt, salad, and chickpeas) in separate glass containers in the refrigerator for up to 4-5 days. If not, feel free to store leftovers together for up to 2-3 days and enjoy chilled from the fridge!
More fresh lunches you’ll love
- Tahini Jalapeño Green Goddess Chicken Salad Wraps
- Herby Chickpea and Feta Pasta Salad
- Scoop It Up Kale Couscous Salad
- Sesame Roasted Vegetables and Chickpeas with Garlic Tahini Yogurt Sauce
- 30 Minute Brown Butter Goat Cheese Grilled Veggie Orzo
Get all of my lunch recipes here!
I hope you love these spiced chickpeas and eggs! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Spiced Chickpeas and Eggs with Herb Garlic Yogurt & Tomato Cucumber Salad
Ingredients
- For the 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
- For the 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
- For the 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
- Make the herb garlic yogurt: Add the Maple Hill Plain Whole Milk Greek Yogurt, dill, parsley, garlic, lemon zest and juice, and salt to a medium bowl and stir together until well combined. Cover and place in the fridge until ready to serve.
- Prepare the tomato cucumber salad: In a medium bowl, add the tomatoes, cucumber, red wine vinegar, herbs and salt. Stir well to combine, then set aside.
- Cook the eggs: Bring a medium pot of water to a simmer (not a full rolling boil). Once water is boiling, use a slotted spoon to gently drop the eggs into the pot, making sure they are fully covered. Simmer, uncovered, for exactly 7 minutes. While the eggs are cooking, fill a large bowl with ice and cold water. Drop the cooked eggs into the bowl of ice water and set a timer for exactly 2 minutes. After two minutes, remove the eggs from the water, tap the bottom of them gently on a hard surface and use a small spoon to carefully slide it under the egg shell to remove the egg from the shell. Set peeled eggs aside until ready to serve.
- Prepare the chickpeas: Place a medium nonstick pan over medium heat. Add in the Maple Hill salted butter and once it is completely melted, add in the chickpeas, garlic, cumin, paprika, red chili flakes (if using), and salt. Cook, stirring occasionally, until chickpeas are warmed through and spices are fragrant, about 3 minutes. Remove from the heat.
- Serve: Spread the garlic herb yogurt onto a platter or large plate. Top with the paprika butter chickpeas, then spoon over the tomato cucumber salad. Cut the soft boiled eggs in half and place them over the top, yolk side up. Finish it with fresh chopped herbs. Serve with warm torn pita or crackers for scooping.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
