Ingredients: 

4 large eggs

8 ounces sugar snap peas, trimmed

.3333 cup olive oil

2 tablespoons red wine vinegar

4 anchovy fillets, finely chopped

2 cloves garlic, finely chopped

1 15-oz. can low-sodium chickpeas, drained and rinsed

8 ounces smoked trout fillets, skin removed, fillets torn into large piece

1 cup cherry tomatoes, halved

.50 cup pitted whole kalamata olives

Steps to Make It:

Step 1: Bring a large pot of water to a boil over medium-high. Add eggs; cook, undisturbed, for 9 minutes. Using a slotted spoon, transfer eggs to a large bowl of ice water. Let cool for 2 minutes.

Step 2: Meanwhile, return water in pot to a boil over medium-high. Add snap peas; cook, stirring occasionally, until crisp-tender and bright green, 2 to 3 minutes. Drain, rinse with cold water, and pat dry. Peel eggs and quarter lengthwise.

Step 3: Whisk oil, vinegar, anchovies, and garlic in a small bowl. Transfer 2 tablespoons dressing to a medium bowl. Add chickpeas to dressing in a medium bowl and toss to coat.

Step 4: Arrange snap peas, trout, tomatoes, olives, eggs, and chickpeas on a large platter. Serve with remaining dressing.

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