Chickpea Salad Toasts With Poached Egg⚓︎

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  • 15.5 oz can chickpeas, drained
  • 1 celery rib, finely chopped
  • 2 scallions, trimmed and thinly sliced (white and green parts)
  • 2 tbsp capers, drained
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 2 tsps white wine vinegar
  • 1/2 tsp Spanish smoked paprika (pimentón), plus more for garnish
  • 4 slices artisan-style bread, toasted

Note: the scallions and/or celery can be replaced with a sweet onion. You can also make substitutions with cucumber, mushrooms, etc.

Eggs (Optional)⚓︎

  • 1 tsp white wine vinegar
  • 4 large eggs


  • Chickpea salad: Place the chickpeas in a medium bowl and smash with a potato masher or fork until most of them are broken down. Add the celery, scallions, capers, mayonnaise, Dijon mustard, white wine vinegar, and smoked paprika. Stir gently to incorporate
  • Eggs: Pour at least 2 inches of water into a large skillet. Stir in the white wine vinegar and heat over medium-high heat until the water is at a low simmer, just before bubbles start to rise off the bottom of the pan
    • Crack one egg into a small bowl and use the bowl to gently slide the egg into the water. Repeat for the remaining eggs. Don’t worry if the egg whites spread out a bit as you add them. Cook without stirring for 4 minutes. Use a slotted spoon to transfer the eggs to a plate and cover loosely to keep warm
  • Serve: spread equal amounts of the chickpea salad on the toasted bread slices, then top with poached eggs. Sprinkle a little smoked paprika on each egg (eat with a knife and fork)