Chickpea tartines with soft-cooked eggs and arugula salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chickpea tartines with soft-cooked eggs and arugula salad

Great for Entertaining

Chickpea tartines with soft-cooked eggs and arugula salad

Soy-Free, Vegetarian, <600 Calories

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

Total Fat 22g (28% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 650mg (28% DV), Total Carb. 50g (18% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 20g
Contains: Milk, Eggs, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.


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.


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.


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.