California Egg Salad

Ingredients:

• 6 large eggs
• 2 tbsp. l. olive oil
• 1 can (425g) of canned chickpeas without added salt, drained, rinsed and patted dry
• 1/3 cup shelled pumpkin seeds
• 1/2 cup plain low-fat Greek yogurt
• 2 tablespoons apple cider vinegar
• 2 tbsp chopped chives, plus extra for serving
• 150 g of mixed salad greens
• 60 g broccoli or alfalfa sprouts
• 8 small radishes, sliced
• 1 avocado, sliced

Preparation:

1. Place the eggs in a medium saucepan and cover with cold water to a level of 2.5 cm (1 inch) above the eggs. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and cool the eggs under cold running water.
2. Meanwhile, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook for about 3 minutes, stirring, until lightly browned. Add the pumpkin seeds and cook, stirring, for another 2 minutes. Let cool.
3. Prepare the dressing: In a small bowl, whisk together the yogurt, 2 tablespoons water, vinegar, chives, and the remaining 1 tablespoon olive oil. Season with salt and pepper.
4. Peel the eggs and chop them coarsely. In a large bowl, combine the greens, radishes, and sprouts, season with salt and pepper. Divide the salad among bowls, topping each with the chickpeas and pumpkin seeds, eggs, and avocado slices. Drizzle with dressing and sprinkle with chives.