A budget-friendly starter from Portuguese home cooking, this salad combines boiled chickpeas, onion, parsley and hard-boiled egg in an olive-oil dressing. It can be made ahead and served as a practical appetizer for celebrations.
Bring the eggs to room temperature and lower them gently into boiling water. Boil for 9 minutes, then transfer them to cold water. Peel and slice.
Whisk the olive oil, vinegar, salt and black pepper together in a bowl.
Mix the boiled chickpeas, chopped onion and parsley with the dressing. Arrange the sliced eggs on top and serve.
Do not put cold eggs straight into boiling water; the sudden temperature change can crack the shells. Allergen: contains egg.
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