|To bring the poaching water to a simmer while you prep the salad, fill a large saucepan with enough water to reach two-thirds of the way up the side. Warm it over medium heat until it comes to a simmer, then lower the heat to maintain the simmer.|
|In the first bowl, make the vinaigrette by whisking the lemon juice with 4 tablespoons of the olive oil and season with salt and pepper.|
|In the second bowl, lightly crush half of the chickpeas then mix in the whole chickpeas. Add half of the vinaigrette to the chickpeas and toss.|
|Add the olives, radishes, parsley and scallions to the bowl with the remaining vinaigrette and toss. Spoon the chickpea salad onto 4 plates and top with the parsley salad.|
|Add the vinegar to the pot of hot water. One at a time, crack the eggs into a small bowl, then glide them into the simmering water. Poach until the whites are set but the yolks are still soft, about 3 to 4 minutes.|
|Pull each egg out with a slotted spoon, drain it over paper towel, and set one on top of each salad. Drizzle with olive oil. Sprinkle the salads with salt and pepper and serve immediately.|
source: Gabrielle Hamilton
If preparing this recipe in advance, the chickpeas can be combined with the dressing then stored. Toss the parsley and dressing right before serving.