WHY THIS RECIPE WORKS: For a meatless take on this classic hearty dinner salad.Toss mixed greens and chickpeas in a creamy dressing of yogurt, whole-grain mustard, and fresh dill and top the greens with soft-boiled eggs, croutons, and avocado.
8 large eggs
1/4 cup extra virgin olive oil
3 slices hearty white sandwich bread, cut into 1/2-inch cubes
Salt and pepper
2/3 cup plain whole milk yogurt
1/4 cup chopped fresh dill
3 tbsp whole grain mustard
7 ounces( 7 cups) mixed greens
1 (15-ounce) can chickpeas, rinsed
1 avocado, pitted and quartered
1.Bring 3 quarts water to boil in a large saucepan over high heat. Gently lower eggs into boiling water and cook for 6 minutes. Transfer eggs to medium bowl filled with ice water and let sit until cool, about 3 minutes. Peel eggs and set aside.
2. Heat 2 tbsp oil inn 12-inch nonstick skillet over medium heat until shimmering, Add bread, 1/4 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until golden brown and crisp, about 10 minutes.
3. Whisk yogurt,dill, mustard, 1/4 tsp salt,1/4 tsp pepper, and remaining 2 tbsp oil together in large bowl. Add greens and chickpeas and toss to combine. Divide salad among plates. Divide avocado, croutons, and eggs among salads.Serve.
