Chickpea Salad with Soft-Boiled Eggs

When the weather is hot, it helps to have a zesty meal to tickle the tastebuds and spark the appetite.

The other night I made this simple chickpea, olive and radish salad and put an egg on top of each serving. The olives and radishes perked up the chickpeas, and the warm runny egg yolk turned it into comfort food.

It was a simple yet nourishing meal of protein, carbs and vegetables. Easy to digest, fun to eat -- it was a great summer dinner.

(I soaked the chickpeas in a large container of water in the fridge all day the day before, and then cooked them that evening. I drained them and stored them in the fridge overnight so they were ready when I needed them.)

Chickpea Salad with Soft-Boiled Eggs
1/3 cup dry chickpeas, cooked (or 1 14-oz can, drained)
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper
1/4 cup green olives, pitted and wedged
2 scallions, white and light green parts, chopped
2 eggs at room temperature

Put the cooked chickpeas in a bowl and lightly crush half of them with a potato masher. Whisk together the lemon juice and olive oil and pour it on the chickpeas. Add in the olives, radishes and scallions. Spoon half on each plate.

Add the eggs to a saucepan of boiling water, cover and boil over moderately high heat for 4 minutes. Drain and put in an ice water bath for 1 minute. Crack the shells, peel the eggs, and put one on each plate. Sprinkle with salt and pepper, and serve.

Serves 2