Why This Recipe Works

For a meatless take on this classic hearty dinner salad, we toss mixed greens and chickpeas in a creamy dressing of yogurt, whole-grain mustard, and fresh dill and top the greens with soft-boiled eggs, croutons, and avocado.

Before You Begin

For ripe avocados at their creamy best, look for purple-black (not green) fruit that yields slightly when gently squeezed.

Instructions

Bring 3 quarts water to boil in large saucepan over high heat. Gently lower eggs into boiling water and cook for 6½ minutes. Transfer eggs to medium bowl filled with ice water and let sit until cool, about 3 minutes. Peel eggs and set aside.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add bread, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until golden brown and crisp, about 10 minutes.

Whisk yogurt, dill, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil together in large bowl. Add greens and chickpeas and toss to combine. Divide salad among plates. Divide avocado, croutons, and eggs among salads. Serve.