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Overhead view of Chickpea Salad Nicoise on a white oval platter on a wooden table
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4.50 from 4 votes

Chickpea Salad Niçoise

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, Salad
Cuisine: French
Servings: 4
Calories: 277kcal
Author: Hannah Sunderani

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
US Customary - Metric

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: 277kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 862mg | Potassium: 594mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2861IU | Vitamin C: 33mg | Calcium: 75mg | Iron: 2mg