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Tunisian Chickpea Salad

Tunisian Chickpea Salad

A Healthy Mediterranean Salad Recipe with Poached egg to make it more filling and Harissa Paste to tickle your taste buds.
Course Salad
Cuisine Mediterranean
Servings 4 People


  • 135 gm Dried Chickpeas Soaked Overnight
  • 54 gm Onion Roughly Chopped
  • 1 Bay Leaf
  • 1 Garlic Clove
  • 1.5 gm Salt


  • 30 ml Olive Oil Extra Virgin
  • 190 gm Red Pepper
  • 25 gm Capers Rinsed with cold water
  • 120 ml Harissa Vinaigrette
  • 60 gm Kalamata Olives
  • 8 Poached Eggs
  • 3.5 gm Chopped Cilantro
  • 1 Loaf Ciabatta Cut into 1” inch thick slices (8 Slices)


  • Cilantro
  • Harissa Vinaigrette


  • Drain and rinse the soaked chickpeas and place them in a medium saucepan, and cover with fresh cold water. Place the onion, bay leaves, and garlic in cheesecloth to make a sachet; add to the chickpeas, and bring the mixture to a boil over high heat. Cheesecloth will make it easy to remove the spices and onion. If you do not have a cheese cloth you can add onion, bay leaves, and garlic directly into cold water and scoop it out later
  • Reduce heat to simmer, cover, and cook until the chickpeas are tender, 1 1⁄2 to 2 hours. After a 1 ½ hour mark check the doneness of the chickpeas, the texture should be al dente with a slight crunch to it and not very hard. If it does not cook additional minutes till the desired texture is obtained
  • Once done drain the chickpeas and remove the sachet, and transfer the chickpeas into a bowl and let it cool
  • In a large mixing bowl, whisk the oil, peppers roasted pepper, capers, and vinaigrette. Add to the chickpeas and toss well to coat. Add the olives, and cilantro, and toss to combine
  • Heat a skillet at a medium heat. In the meanwhile lightly drizzle some olive oil approximately ½ tsp on the ciabatta slices and set them aside. Once the skillet is hot, toast the ciabatta slices over the skillet till they are lightly brown
  • Now it's time to assemble, place two slices of toasted ciabatta on the center of the plate and place two to three tablespoon of the salad on top of bread. Then gently place a warm poached egg on each of the bread slices
  • To garnish, drizzle the egg with some additional harissa vinaigrette, salt and cracked black pepper. If you like you can add in some tossed rocket leaves with harissa vinaigrette on the side. Serve immediately