California Salad with Hard-Boiled Eggs

2018-04-20
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    410 calorie
  • Fat

    28 grams
  • Saturated Fat

    6 grams
  • Cholesterol

    280 milligrams
  • Sodium

    230 milligrams
  • Carbohydrate

    20 grams
  • Fiber

    6 grams
  • Protein

    22 grams

Ingredients

  • 6 large eggs
  • 2 tablespoons extra-virgin olive oil
  • 1 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry
  • Kosher salt and freshly ground pepper
  • 1/3 cup unsalted pepitas (hulled pumpkin seeds)
  • 1/2 cup plain low-fat Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chopped fresh chives, plus more for topping
  • 1 5-ounce package mixed baby greens (about 8 cups)
  • 2 ounces broccoli sprouts or alfalfa sprouts
  • 8 small radishes, sliced
  • 1 avocado, sliced

Method

Step 1

Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside.

Step 2

Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.

Step 3

Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.

Step 4

Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.

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