This niçoise is fully loaded with hearty potatoes, seasoned chickpeas, colourful vegetables, and crispy lettuce. It is crunchy and full of flavours you would typically find in a salad niçoise from the South of France. Enjoy as a delicious healthy meal or side salad.


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Chickpea salad niçoise

This niçoise is fully loaded with hearty potatoes, seasoned chickpeas, colourful vegetables, and crispy lettuce. It is crunchy and full of flavours you would typically find in a salad niçoise from the South of France. Enjoy as a delicious healthy meal or side salad.
Course: Main Course, Side Dish, Salad
Cuisine: French
Keyword: Vegan, Gluten-free recipe, Grain-free recipe, Nut-free recipe, Soy-free recipe, No added sugar, Refined sugar-free recipe, Salad recipe
Servings: 4 people
Author: Hannah Sunderani,

Ingredients

Lemon Dijon dressing

  • 1/3 cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely diced shallots
  • 1 clove garlic finely diced
  • teaspoons agave
  • ½ teaspoon white miso
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried oregano

Chickpeas

  • 1 can 14 oz/400 mL chickpeas, drained and rinsed (see Tip)
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Pinch of fine sea salt
  • 7 oz 200g green beans, trimmed
  • 7 oz 200g baby potatoes, colour of choice, cut into bite-size pieces
  • 2 cups chopped romaine lettuce
  • 1 cup grape tomatoes halved
  • 1 cup thinly sliced cucumber
  • ¼ cup pitted mixed Greek olives
  • ½ small red onion thinly sliced
  • 2 tablespoons chopped fresh chives
  • ¼ cup drained capers
  • Pinch of fine sea salt
  • Pinch of freshly ground black pepper

Instructions

DO AHEAD

  • The lemon Dijon dressing can be prepared up to 3 days in advance. Store in a jar in the refrigerator. Bring to room temperature and shake before using.

METHOD

  • Make the lemon Dijon dressing: In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, pepper, and oregano. Whisk to combine. Set aside to allow the flavours to meld together.
  • Prepare the chickpeas: In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine. Set aside.
  • Make the salad: Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high, add the green beans, and cook until the beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water. Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water. Drain the green beans. Pat dry the potatoes and green beans.
  • Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans,potatoes, tomatoes, cucumber, olives, and red onion over the romaine. Sprinkle with the seasoned chickpeas, chives, capers, and a pinch each of salt and pepper. Serve the lemon Dijon dressing on the side for drizzling. (Alternatively, toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)

Notes

If you prefer to cook chickpeas from scratch, you will need to soak and cook ½ cup dried chickpeas to get 1½ cups cooked (the equivalent of 1 can).

Extracted from France Today Magazine.

Originally from the Two Spoons Cookbook – More Than 100 French-Inspired Vegan Recipes by Hannah Sunderani, published by Penguin Canada. Food photography by Hannah Sunderani.

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