CALIFORNIA SALAD WITH HARD-BOILED EGGS

California Salad with Hard-Boiled Eggs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 410 calorie, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 280 milligrams, Sodium 230 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 22 grams