Chickpea salad with bell pepper and soft-boiled egg, lemon-sesame sauce
![Chickpea salad with bell pepper and soft-boiled egg, lemon-sesame sauce](https://www.kadoya.com/system/wp-content/uploads/2024/04/salade-pois-chiches-poivrons-oeuf-4-750x500.jpg)
Cooking time
21 minutes
Calories
323 Kcal per 1 serving
Ingredients (for 4 servings)
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Extra-fresh eggs at room temperature
4
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Chickpeas
1 large tin(approx. 400 g, drained) or dried chickpeas (200 g, but allow for 12 h soaking + 1 h boiling time)
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Red peppers
2
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Red onion
1
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Lemon
1
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Kadoya roasted sesame oil
2 tablespoons
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Cumin powder
2 teaspoons
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Sesame seeds
Optional
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Salt and pepper
Directions
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Bring water to the boil in a saucepan and gently immerse the eggs. Cook for 5 minutes (if the eggs are cold, place them slowly in the pan and cook for an additional 1 minute, i.e. 6 minutes). Drain and run under cold water. Leave to cool.
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Squeeze lemon.
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Drain and rinse chickpeas.
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Remove seeds from peppers and cut into small dices.
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Peel and finely chop onion.
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Place all ingredients in a bowl and add cumin, lemon juice, sesame oil, salt and pepper.
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Mix well and chill.
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Gently shell the eggs.
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Just before serving, divide the salad between 4 bowls, sprinkle with sesame seeds for decoration and place an egg in each bowl.
Products used in this recipe
![Roasted Sesame Oil](https://www.kadoya.com/system/wp-content/uploads/2024/03/pure_sesami_oil-350x350.jpg)
Roasted Sesame Oil
Roasted sesame oil gives rich, flavorful nutty taste to your dishes.