Spiced Chickpeas and Eggs with Herb Garlic Yogurt & Tomato Cucumber Salad
Beautiful spiced chickpeas and eggs with creamy herb garlic yogurt and fresh tomato cucumber salad. This unique vegetarian meal packs over 20g of protein and is filled with warming spices that pair perfectly with the cool yogurt and salad. Scoop up with warm pita bread for a flavorful lunch, brunch, or side dish to share!
Servings 4 servings
Calories 344cal
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.
Notes
To make dairy-free: use a plain dairy-free Greek yogurt and vegan butter to keep this dish dairy-free.
To keep gluten-free: scoop everything up with gluten-free pita, bread, or chips!
Nutrition
Serving: 1serving (based on 4 without pita) | Calories: 344cal | Carbohydrates: 25.7g | Protein: 21.7g | Fat: 17.8g | Saturated Fat: 7.9g | Fiber: 5.7g | Sugar: 9.7g