Poached eggs on chickpeas and greens

By Faeza
16 November 2015


¦ ½ small lettuce, torn

¦ 1 bunch spring onions, chopped

¦ ½ cup chopped fresh coriander

¦ 2 avocados

¦ Juice of 1 lime

¦ 1 can (410g) chickpeas, drained

¦ 45ml (3 tablespoons) olive oil

¦ 5ml (1 teaspoon) ground cumin

¦ 5m (1 teaspoon) ground coriander

¦ 3ml (½ teaspoon) chilli flakes

¦ Salt and freshly ground black pepper

¦ 4 poached eggs

¦ Store bought sour cream salad dressing, to serve


On a large salad platter arrange lettuce leaves, scatter with spring onion and chopped coriander.

Slice avocado and arrange on lettuce, scatter chickpeas on salad.

Mix together lemon juice, olive oil, cumin, coriander, salt and cayenne pepper. Drizzle over salad.

Arrange poached eggs over salad and serve with sour cream dressing.