Breakfast Salad with Eggs and Chickpeas

Place the eggs in a cezve, add enough water to cover them, and put it on the stove. After it starts to boil, boil for exactly 8 minutes to achieve a texture between soft-boiled and hard-boiled. Immediately place the boiled eggs in cold water, peel their shells, and set them aside.

Wash the cucumbers thoroughly, peel them in stripes, and dice them into cubes the size of a die. To prevent the tomatoes from releasing their juice, lightly remove the seeded parts and prepare the fleshy parts in similar sized cubes.

Clean the green onions and chop them into very thin rings. Drain the boiled chickpeas, rinse them with water, and remove excess moisture with paper towels.

Transfer the diced cucumbers, tomatoes, green onions, and chickpeas into a large salad bowl. Gently mix them so the ingredients blend together.

In a small jar or bowl, combine olive oil, freshly squeezed lemon juice, apple cider vinegar, salt, and freshly ground sumac. Whisk quickly with a fork until the dressing is completely homogeneous.

Drizzle the prepared dressing over the salad ingredients and mix until all the vegetables are coated with the dressing.

Cut the boiled eggs into 4 pieces and place them on top of the salad. Serve, taking care not to break the yolks of the eggs.