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.
Servings: 4 people
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
- 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
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).