Chickpea Salad Tartine with Jammy Eggs

Every now and then, I surrender to my herd-following compulsions, and the results are not half bad. Jammy, soft-boiled eggs and chickpea salad are both having their own moments on the ‘gram, so I thought maybe—just maybe—I could smoosh the two together into one appetizer/lunch/breakfast(?)/snack. Behold: a tartine of trends. A trendtine, if you will.

Despite being made mostly for its appearance, I promise this tartine also tastes good! This is the perfect quick dish for a dinner party—have a plate out for guests while you finish the final touches on the main course. Mash the egg into the toast with a fork right before eating for a mess-free experience.

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Chickpea Salad Tartines with Jammy Eggs Recipe

This made-for-photos appetizer is reading for inhaling in less than 20 minutes.

Makes: 4 servings

 Chickpea Salad Tartines with Jammy Eggs

Prep time:

Cook time:

  • 4 slices bread
  • 4 large eggs
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • Juice of 1 lemon, plus more for drizzling at the end
  • 2 tablespoons olive oil, plus more for drizzling at the end
  • 2 teaspoons mustard
  • 2 teaspoons minced garlic
  • 2 teaspoons Italian seasoning
  • Salt to taste
  • Pepper to taste
  • Hot sauce to taste
  • 1/2 medium red onion, thinly sliced
  • 1 handful spinach or salad greens

  1. Bring water to a low but continuous boil in a sauce pan or pot. The water level should be high enough to completely cover the eggs.
  2. Add the eggs to the boiling water using a slotted spoon, and allow them to boil for exactly eight minutes to achieve a runny, but not totally liquid yolk.
  3. While the eggs cook, add the lemon juice, olive oil, mustard, garlic, Italian seasoning, salt, pepper, and hot sauce to a medium-to-large mixing bowl. Whisk well.
  4. Add the chickpeas to the mixing bowl, and mash with a fork. We like our salad about 80% mashed, but a little more or less is fine depending on your taste.
  5. Toast the bread.
  6. Remove the eggs from the boiling water with the slotted spoon, and allow to cool for five minutes. Peel the eggs gently, and slice each egg into quarters.
  7. Spread the bread with chickpea salad, using a fork to press the salad down.
  8. Add the eggs, onions, and greens on top of the bread, arranging as desired. Drizzle the tartines with additional olive oil and lemon juice, and sprinkle with a bit more salt and pepper. Take a picture before eating ;)

Notes and Nutrition Information

  • Make the chickpea salad up to 24 hours in advance and store in an airtight container in the refrigerator. Otherwise, prepare this dish fresh.

  • As a light appetizer, this recipe can serve up to eight people (half a slice of bread per person).

  • This concept also makes a great sandwich—cut a soft-boiled egg in half lengthwise and place it face-down on a slice of bread. Encase the egg in chickpea salad, top with veggies, and finish with another slice of bread.

  • One fourth of the recipe as written contains approximately 585 calories, 20 grams of fat, 76 grams of carbohydrates, 29 grams of protein, 20 grams of fiber, 15 grams of sugar, and 218 milligrams of sodium.