Mediterranean chickpea salad with jammy eggs and za’atar dre

Bahan-bahan

3 large eggs

3 tbsp extra-virgin olive oil

1 tbsp za’atar, plus more to serve

1 tsp ground sumac

Juice of ½ lemon

1 tbsp maple syrup

2 (540-ml) cans chickpeas, drained and rinsed

½ cup chopped English cucumber

½ cup halved cherry tomatoes

½ cup sliced pitted green olives

¼ cup finely chopped fresh parsley leaves

10-12 mint leaves, chopped, plus more to serve

2 tbsp chopped pickled onions (optional)

⅓ cup crumbled feta, divided

Arahan

To cook the eggs, fill a medium saucepan halfway with water and bring to a rolling boil. Carefully add eggs and cook for 7 minutes for jammy yolks or 8 minutes if you prefer the yolks more firm. Transfer eggs to a bowl of ice water and let sit for 3 minutes. Peel eggs and cut them into quarters.

Meanwhile, in a large bowl, whisk olive oil, za’atar, sumac, lemon juice and maple syrup to combine.

Add chickpeas, cucumber, cherry tomatoes, olives, parsley, mint, pickled onions, if using, and half the feta. Toss until evenly coated.

Top with the remaining feta and eggs, then serve with extra mint leaves and a sprinkle of za’atar.