Spiced Chickpeas and Eggs with Herb Garlic Yogurt & Tomato Cucumber Salad

Ingredients:

For the Herbed Garlic Yogurt:
2 cups plain Greek yogurt, whole milk
3 tablespoons fresh chopped dill
3 tablespoons fresh chopped parsley
2 small (or 1 large) garlic cloves, grated
Zest of one small lemon
1 tablespoon fresh lemon juice
1/2 teaspoon salt

For the Tomato and Cucumber Salad:
2 cucumbers, quartered
1 cup cherry tomatoes, halved
1 shallot, thinly sliced
1 tablespoon red wine vinegar
1 tablespoon fresh chopped dill and/or parsley
1/4 teaspoon salt

For the Eggs and Chickpeas:
4–6 eggs
3 tablespoons salted butter
1 can (400 g) chickpeas, drained and rinsed in a colander
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Optional: 1/2 teaspoon red chili flakes
1/4 teaspoon salt

For serving:
Fresh chopped dill and parsley
Warm pita bread

Instructions:

1. Make the herb and garlic yogurt: In a medium bowl, combine the Greek yogurt, dill, parsley, garlic, lemon zest (and juice), and salt. Mix well. Cover and refrigerate.
2. Make the tomato and cucumber salad: In a medium bowl, combine the tomatoes, cucumbers, red wine vinegar, herbs, and salt. Mix well, then set aside.
3. Boil the eggs: Bring a medium pot of water to a boil (but not boiling). Once the water is boiling, gently place the eggs in a colander, making sure they are completely submerged. Cook, uncovered, for exactly 7 minutes. While the eggs are boiling, fill a large bowl with ice and cold water. Place the hard-boiled eggs in a bowl of ice water and set a timer for exactly 2 minutes. After two minutes, remove the eggs from the water, gently tap them on a hard surface, and carefully remove the shells. Set the peeled eggs aside for now.
4. Prepare the chickpeas: Place a nonstick skillet over medium heat. Add the salted butter and, when it is completely melted, add the chickpeas, garlic, cumin, paprika, red chili flakes (if using), and salt. Cook, stirring occasionally, until the chickpeas are warmed through and fragrant (about 3 minutes). Remove from heat.
5. To serve: Spread the garlic herb yogurt on a large plate. Top with the chickpeas, then the tomato and cucumber salad. Halve the hard-boiled eggs and place them on top (yolk side up). Sprinkle with fresh chopped herbs. Serve with warm pita bread or crackers.

Yield: 4 servings
Recipe: ambitiouskitchen.com