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Chickpea tartines with soft-cooked eggs and arugula salad
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Chickpea tartines with soft-cooked eggs and arugula salad

Vegetarian, Soy-Free

2 Servings, 510 Calories/Serving

20 – 30 Minutes

Topped with fresh herbs and served with an arugula salad, these protein-packed open-faced sandwiches are a photo-worthy vegetarian favorite.

Ingredients

  • 2 pasture-raised organic eggs
  • 1 ciabatta roll
  • Chickpea spice blend (cumin - sweet smoked paprika - granulated garlic)
  • 1 or 2 shallots
  • 1 cup cooked chickpeas
  • 1 lime
  • ⅓ cup Greek yogurt
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 3 or 4 sprigs fresh cilantro
  • 1½ teaspoons sherry vinegar
  • 3 ounces baby arugula

Chef's Tip

The eggs, spiced oil, chickpeas, and lime yogurt can all be prepped and refrigerated up to 1 day ahead. Rewarm the chickpeas before proceeding.

Nutrition per serving

Instructions

1

Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. Wipe out the bowl.
While the eggs cook, prepare the ciabatta.

2

Toast the ciabatta

  • Cut the ciabatta in half lengthwise; brush the cut side of each half with 1 to 2 teaspoons oil.
Heat a dry medium frying pan over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes. Transfer to a cutting board and cut the ciabatta halves in half crosswise, creating 4 toasts. Wipe out the pan.
While the ciabatta toasts, prepare the spiced oil.

3

Make the spiced oil; cook the chickpeas

  • Divide the chickpea spice blend in half.
  • Peel the shallots and cut in half. Coarsely chop half for the chickpeas; thinly slice half for the salad.
  • Rinse the chickpeas.
In the same small bowl used for the eggs, stir together 1 tablespoon oil and half the spice blend. Let stand while you prepare the rest of the meal.
In same pan used for the ciabatta, warm 1 teaspoon oil over medium heat until hot but not smoking. Stir in the chopped shallots and remaining spice blend and cook until the shallots start to soften, 1 to 2 minutes. Add the chickpeas and ½ cup water and simmer until the liquid has reduced and the chickpeas are tender, 2 to 3 minutes. Remove from the heat.
While the chickpeas cook, prepare the lime yogurt.

4

Make the lime yogurt

  • Zest and juice the lime, keeping the zest and juice separate.
In a small bowl, stir together the yogurt, lime zest, and 2 teaspoons lime juice. Season to taste with salt and pepper.

5

Prep the herb mixture and arugula salad

  • Strip the parsley and cilantro eaves from the stems.
  • Cut the eggs in half lengthwise.
In a small bowl, toss the parsley and cilantro leaves with 1 teaspoon oil. Season to taste with salt and pepper.
In a medium bowl, stir together the sherry vinegar and 1 to 2 teaspoons oil. Add the arugula and sliced shallots and toss to coat. Season to taste with salt and pepper.

6

Serve

Place the ciabatta toasts, cut sides up, on individual plates and spread with the lime yogurt. Spoon the chickpea mixture over the toasts, top with the parsley-cilantro mixture and eggs, and drizzle with the spiced oil. Serve with the arugula salad.

Protein: 20g (40% DV), Fiber: 7g (28% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 160mg (53% DV), Sodium: 650mg (27% DV), Carbohydrates: 50g (17% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat