Chickpea Salad Niçoise
Published Jun 29, 2022
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This vegan take on a niçoise is fully loaded with hearty potatoes, seasoned chickpeas, colorful vegetables, and crispy lettuce. It is summery, crunchy, and full of flavor. Enjoy this salad as a delicious healthy lunch, dinner, or side salad.
Chickpea Salad Niçoise
Ingredients
For the dressing:
- ⅓ cup olive oil
- ¼ cup fresh 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 kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
For the chickpeas:
- 1 (14-ounce) can chickpeas, , drained and rinsed
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Pinch of kosher or fine sea salt
For the salad:
- 7 ounces green beans, , trimmed
- 7 ounces baby potatoes, , color of choice, cut into bite-size pieces
- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes, , halved
- 1 cup thinly sliced English cucumber
- ¼ cup pitted mixed Greek olives
- ½ small red onion, , thinly sliced
- 2 tablespoons chopped fresh chives
- ¼ cup capers, , drained
- Pinch of kosher or fine sea salt
- Pinch of freshly ground black pepper
Instructions
Make the lemon Dijon dressing:
- In a small bowl, combine all ingredients. Whisk to combine. Set aside to allow the flavors 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 bright green and just tender, 3-4 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, 10-12 minutes. Drain the potatoes and rinse under cool running water.
- Drain the green beans. Pat the potatoes and green beans dry.
- 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 dressing on the side for drizzling. (Alternatively, you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)
Notes
The 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.
Nutrition
Calories: 277kcalCarbohydrates: 24gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 862mgPotassium: 594mgFiber: 5gSugar: 8gVitamin A: 2861IUVitamin C: 33mgCalcium: 75mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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