An economical starter on Portuguese home tables, Salada de Grão is made by tossing boiled chickpeas with onion, parsley and hard-boiled egg in an olive oil dressing. Being easy to make ahead makes it a practical starter for a celebration spread.
Bring the eggs to room temperature and lower them gently into boiling water, simmer for 9 minutes, then transfer to cold water. Peel and slice.
Whisk the olive oil, vinegar, salt and pepper together in a bowl.
Toss the boiled chickpeas, chopped onion and parsley with the dressing, then arrange the sliced egg on top before serving.
Do not drop the egg straight from the fridge into boiling water; the sudden change in temperature can crack the shell. Allergens: contains egg.
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