California Salad 


6 large eggs
2 Tbsp Pastene Extra Virgin Olive Oil
1 14 oz can Pastene Chickpeas, drained, rinsed
kosher salt and freshly ground pepper to taste
⅓ cup unsalted pepitas
½ cup plain low-fat Greek yogurt
1 Tbsp water
2 Tbsp Pastene Apple Cider Vinegar
2 Tbsp fresh chives, chopped, plus more for topping
5 oz mixed baby greens
2 oz alfalfa sprouts
8 small radishes, sliced
1 avocado, sliced


  • Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from the heat, cover and set aside for 10 minutes. Drain and place in an ice bath until cool.
  • Meanwhile, heat 1 tablespoon olive oil in a medium 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.
  • For the dressing, whisk the yogurt, 1 tablespoon water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl. Season with salt and pepper.
  • Peel and roughly chop the hard-boiled eggs. 
  • Toss the greens, sprouts and radishes in a large bowl. 
  • Plate the salad and top each serving with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.

Product Used

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