Egg salad with charred asparagus and poppyseed chickpeas from Family: New Vegetarian Comfort Food to Nourish Every Day (page 235) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute green beans for asparagus.

  • Jane on August 13, 2023

    Note added by Apollonia on October 02, 2020 Really enjoyed this dish. The poppyseed chickpeas really shine with the egg salad, and it looks beautiful plated. I do some microgreens over the top.

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