Ingredients

• 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

Instructions

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.
5. Photograph by Ryan Dausch