Grilled Zucchini Chickpea Salad with Poached Egg and Chili Oil
Course: Savoury, Breakfast
4
4 – 8Grilled Zucchini Chickpea Salad with Poached Egg and Chili Oil is a vibrant, protein-packed Mediterranean-inspired dish that’s perfect for brunch, lunch, or a light dinner. This healthy salad combines smoky grilled zucchini, creamy chickpeas, fresh herbs, and juicy tomatoes, all topped with a perfectly poached egg and drizzled with homemade chili oil for a fiery finish. It’s a simple yet impressive recipe celebrating seasonal vegetables, plant-based protein, and bold Middle Eastern flavours. Ideal for anyone looking for nutritious, easy-to-make recipes that support a balanced lifestyle.
Ingredients
- For the Salad
4 medium zucchinis, sliced lengthwise into thin ribbons or rounds
1 can (400g) chickpeas, drained and rinsed
½ small red onion, finely sliced
1 clove garlic, chopped
A handful fresh parsley or mint, chopped
Zest and juice of 1 lemon
1 tbsp olive oil
Salt & freshly ground pepper to taste
- For the Poached Eggs
4 large eggs
1 tbsp vinegar (white wine or apple cider) for poaching water
- For the Chili Oil
¼ cup olive oil
1 tsp red chili flakes
1 tsp fennel seeds
½ tsp smoked paprika
1 clove garlic, finely grated or crushed
Pinch of salt
Directions
- Make the Chili Oil
- In a small saucepan, warm the olive oil over low heat.
- Add garlic, chili flakes, fennel seeds, paprika, and a pinch of salt.
- Gently heat for 2–3 minutes until fragrant but not browned.
- Remove from heat and set aside to infuse.
- Grill the Zucchini
- Heat a grill pan or braai to medium-high.
- Brush zucchini slices with a little olive oil and season with salt.
- Grill for 2–3 minutes per side until charred and tender.
- Let cool slightly, then chop into bite-size pieces if needed.
- Toss the Salad
- In a large bowl, combine grilled zucchini, chickpeas, red onion, lemon zest, and juice.
- Drizzle with olive oil, season with salt and pepper.
- Toss gently, then fold in fresh herbs.
- Poach the Eggs
- Bring a medium pot of water to a gentle simmer. Add vinegar.
- Crack each egg into a ramekin, then gently slide into the water.
- Poach for 3–4 minutes for a runny yolk.
- Remove with a slotted spoon and drain on paper towel.
- Assemble and Serve
- Divide salad among 4 plates.
- Top each with a poached egg.
- Drizzle warm chili oil over the egg and salad.
- Optional: Finish with extra herbs, crumbled feta, or zaatar for texture.
Notes
- Mediterranean Tablecloth available here