Chickpea niçoise salad
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.
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)
- 1½ 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
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.)
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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Lead photo credit : Food photography by Hannah Sunderani
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More in Gluten-free recipe, Grain-free recipe, No added sugar, Nut-free recipe, Refined sugar-free recipe, Soy-free recipe, Vegan
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