Grilled Zucchini Chickpea Salad with Poached Egg and Chili Oil
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Grilled Zucchini Chickpea Salad with Poached Egg and Chili Oil

Recipe by ElmarieCourse: Savoury, Breakfast
Servings

4

4 – 8

Grilled 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
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