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Jammy Egg and Chickpea Romaine Salad

Soft-centered jammy eggs and crisp roasted chickpeas over crunchy romaine, tossed in a creamy lemon-garlic tahini dressing with fresh dill.

Jammy Egg and Chickpea Romaine Salad

Ingredients

  • 6 large300 gEggs
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2¼ tsp10 gOlive oil
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cumin
  • 6⅓ cups chopped300 gRomaine lettucechopped
  • ½ medium (8 in.)150 gCucumberdiced
  • 1 cup150 gCherry tomatoeshalved
  • ¼ cup chopped40 gRed onionthinly sliced
  • ⅔ cup sprigs6 gFresh dillchopped
  • 3½ tbsp50 gTahini
  • 2½ tbsp40 gLemon juice
  • 1 clove3 gGarlicgrated
  • 2½ tbsp40 gWater
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the chickpeas with the olive oil, paprika, cumin and half the salt on the sheet pan; roast 20 to 25 minutes, shaking once, until crisp.
  3. Meanwhile, bring a pot of water (not the measured water) to a boil, lower in the eggs and simmer 7 minutes so the yolks set to a jammy center that reaches 160°F (71°C); transfer to ice water for 5 minutes, then peel and halve.
  4. Make the dressing: whisk the tahini, lemon juice, garlic, the measured water, the remaining half of the salt and the black pepper until smooth and pourable.
  5. In a large bowl, toss the romaine, cucumber, cherry tomatoes and red onion with half the dressing.
  6. Divide the salad among 4 plates, top with the roasted chickpeas and egg halves, drizzle with the remaining half of the dressing and scatter the dill over the top.

Contains: Egg, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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