Smoked salmon & chickpea salad with soft eggs

title="Smoked salmon & chickpea salad with soft eggs"
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• 0:20 Prep


• 0:10 Cook


• 
  4 Servings


• Easy

Shake up your weeknight meal routine with this cafe-style smoked salmon salad!

Featured in
Main recipes, Salad recipes

Ingredients

• 4 eggs


• 1 small red onion, cut into thin wedges


• 400g can chickpeas, rinsed, drained


• 2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced


• 1 bunch red radishes, trimmed, cut into wedges


• 100g baby spinach


• 2 x 175g packets hot-smoked salmon, skinned, flaked

Tarragon dressing

• 2 tablespoons lemon juice


• 2 tablespoons finely chopped tarragon


• 1 teaspoon ground cumin


• 1 teaspoon brown sugar


• 60ml (1/4 cup) olive oil

Method

• 
  
  
  Step 1
  
  
  
  
  Cook eggs in a saucepan of boiling salted water for 5 minutes for soft-boiled (7 minutes for hard-boiled). Drain and refresh in iced water. Drain again. Peel eggs while still warm and set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, to make dressing, whisk all ingredients in a small bowl until combined, then season with salt and pepper. Makes 125ml (1/2 cup).
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place onions, chickpeas, cucumbers, radishes, spinach and salmon in a large bowl with half of the dressing. Season, then toss gently to combine.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide salad among plates. Tear eggs in half widthwise and place on salad. Drizzle with remaining dressing to serve.
  
  
  

Nutrition

• 1708 kj

  Energy




• 25g

  Fat Total




• 5g

  Saturated Fat





• 33g

  Protein





• 1355.87mg

  Sodium




• 3g

  Carbs (sugar)




• 12g

  Carbs (total)

All nutrition values are per serve

Notes

Top tips: For a variation, substitute 20 peeled, cooked prawns for the salmon.

You can use other white beans, such as cannellini and butter beans, instead of the chickpeas.

• Author: Dominic Smith


• Image credit: Ben Dearnley


• Publication: MasterChef

Source: taste.com.au