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Chickpea Delight with Fried Egg


Adding an egg to salad turns it into a full meal. Try a sprinkle of the Lebanese spice mix za’atar to give this salad an extra flair.

Recipe courtesy of Renée Lavallée, The Canteen.


  • 1 can chickpeas, drained
  • 1/4 cup (60 ml) chopped parsley
  • 1/4 cup (60 ml) olive oil
  • 1 Tbsp (15 ml) pear vinegar or lemon juice
  • 10 grape tomatoes, quartered
  • 2 Tbsp (30 ml) chevre cheese
  • 6 strips bacon, roasted, crumbled
  • salt and pepper, to taste
  • 2 eggs, fried


1. Mix all ingredients, except eggs, together in a bowl. 2. Taste for seasoning, alter as desired. 3. Top with fried eggs and serve while eggs are still warm.

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