|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 half of the dressing then stored. Toss the parsley and remaining half of the dressing right before serving.