Chickpea Salad with Four Minute Eggs
Ingredients
- 3 tablespoons fresh lemon juice
- 5 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- One 19-ounce can chickpeas, drained and rinsed
- 2/3 cup small green olives, pitted
- 10 small red radishes, quartered
- 2 cups flat-leaf parsley leaves
- 3 scallions, white and light green parts, finely chopped
- 4 large eggs, at room temperature
- 1 teaspoon white vinegar
Organization Tags
Tags easily organize your Recipe Library
Comments