Smoked salmon & chickpea salad with soft eggs

Smoked salmon & chickpea salad with soft eggs
  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Easy

Shake up your weeknight meal routine with this cafe-style smoked salmon salad!

Featured in
Main recipes, Salad recipes


  • 4 eggs
  • 1 small red onion, cut into thin wedges
  • 400g can chickpeas, rinsed, drained
  • 2 Lebanese cucumbers, halved lengthwise, seeded, thinly sliced
  • 1 bunch red radishes, trimmed, cut into wedges
  • 100g baby spinach
  • 2 x 175g packets hot-smoked salmon, skinned, flaked

Tarragon dressing

  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped tarragon
  • 1 teaspoon ground cumin
  • 1 teaspoon brown sugar
  • 60ml (1/4 cup) olive oil


  • Step 1
    Cook eggs in a saucepan of boiling salted water for 5 minutes for soft-boiled (7 minutes for hard-boiled). Drain and refresh in iced water. Drain again. Peel eggs while still warm and set aside.
  • Step 2
    Meanwhile, to make dressing, whisk all ingredients in a small bowl until combined, then season with salt and pepper. Makes 125ml (1/2 cup).
  • Step 3
    Place onions, chickpeas, cucumbers, radishes, spinach and salmon in a large bowl with half of the dressing. Season, then toss gently to combine.
  • Step 4
    Divide salad among plates. Tear eggs in half widthwise and place on salad. Drizzle with remaining dressing to serve.


  • 1708 kj


  • 25g

    Fat Total

  • 5g

    Saturated Fat

  • 33g


  • 1355.87mg


  • 3g

    Carbs (sugar)

  • 12g

    Carbs (total)

All nutrition values are per serve


Top tips: For a variation, substitute 20 peeled, cooked prawns for the salmon.

You can use other white beans, such as cannellini and butter beans, instead of the chickpeas.

  • Author: Dominic Smith
  • Image credit: Ben Dearnley
  • Publication: MasterChef



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