- 1 cup cooked chickpeas
- 1/ 4 cup herbs, roughly chopped, such as dill, flat-leaf parsley, and mint
- 2 tablespoons lemon juice
- 2 tablespoons olive oil, or avocado oil
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons almonds, chopped
- Fennel seeds
- 1 egg
- 1/ 4 cup Greek yogurt
Marinate the chickpeas together with the herbs, lemon, olive oil, a few grinds of salt & pepper and a pinch of sumac in a bowl for 15-30 minutes.
Meanwhile, lightly toast the almonds and fennel seeds in a dry pan until fragrant.
Bring a small pot of water to a rolling boil. Gently add the egg and boil for 6 minutes. Immediately transfer to an ice bath.
Add yogurt to a small bowl and top with chickpeas, egg, fresh herbs, almonds and fennel. Finish with a squeeze of lemon juice, a drizzle of olive oil and salt.