California Salad with Hard-Boiled Eggs

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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6 large eggs

2 tablespoons extra-virgin olive oil

1 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry

Kosher salt and freshly ground pepper

1/3 cup unsalted pepitas (hulled pumpkin seeds)

1/2 cup plain low-fat Greek yogurt

2 tablespoons apple cider vinegar

2 tablespoons chopped fresh chives, plus more for topping

1 5-ounce package mixed baby greens (about 8 cups)

2 ounces broccoli sprouts or alfalfa sprouts

8 small radishes, sliced

1 avocado, sliced


  1. Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside.
  2. Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.
  3. Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.
  4. Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.
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