Back to Recipe Menu

Chickpea, feta & fried egg salad with sage brown butter


  • Toss together the chickpeas, parsley and red onion with a decent amount of seasonings, a splash of oil and vinegar to taste in a large bowl. Set aside.
  • Then heat a layer of oil in a heavy non-stick pan and fry the eggs.
  • Mound the salad on individual plates and top with the feta and an egg.
  • Pour off most of the oil from the pan and add the butter and sage leaves. Gently sauté until golden brown and then sprinkle over the salad.
  • Serve on individual plates.


  • 1 can chickpeas, drained & rinsed well
  • a good handful of Italian (flat leaf) parsley leaves
  • 1 small red onion, very finely sliced & halved
  • sea salt & freshly ground pepper
  • olive oil
  • red wine vinegar
  • 4 large eggs
  • marinated feta (or goat's cheese), crumbled
  • a knob of butter
  • 12 fresh sage leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm