Chickpea Salad Niçoise
A vegan take on classic Salad Niçoise made with seasoned chickpeas, baby potatoes, green beans, tomatoes, cucumber, olives and a lemon-Dijon dressing.
Ingredients
Lemon Dijon Niçoise Dressing
- ⅓ cup olive oil
- ¼ cup lemon juice
- 2 tbsp Dijon mustard
- 2 tbsp finely diced shallot
- 1 clove garlic finely diced
- 1½ tsp agave syrup
- ½ tsp white miso paste
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ¼ tsp dried oregano
Seasoned Chickpeas
- 400 mL can chickpeas drained and rinsed (see Tip)
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- pinch fine sea salt
Salad
- 200 g green beans trimmed
- 200 g baby potatoes colour 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 tsp chopped fresh chives
- ¼ cup drained capers
- pinch fine sea salt
- pinch freshly ground black pepper
Instructions
Lemon Dijon Niçoise Dressing
- In a small bowl, combine olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, pepper and oregano. Whisk to combine. Set aside to allow flavours to meld together.
Chickpeas
- In a medium bowl, combine chickpeas, lemon juice, mustard, oregano and salt. Stir to combine. Set aside.
Salad
- Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When water is boiling, reduce heat to medium-high, add green beans and cook until beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out green beans and submerge in ice water. Add potatoes to boiling water and cook until fork-tender, 10 to 12 minutes. Drain potatoes and rinse under cool running water. Drain green beans. Pat dry green beans and potatoes.
- Spread romaine lettuce on a large serving platter. Evenly arrange green beans, potatoes, tomatoes, cucumber, olives and red onion over romaine. Sprinkle with seasoned chickpeas, chives, capers, salt and pepper. Serve Lemon Dijon Dressing on the side for drizzling. (Alternatively, you can toss all the ingredients together in a large salad bowl with the dressing to taste just before serving.)
Notes
Cooking dried chickpeas: To replace the canned chickpeas, soak and cook ½ cup dried chickpeas. You will need approximately 1½ cups cooked chickpeas.
Make ahead: The dressing can be prepared up to three days in advance and refrigerated in a sealed jar. Bring it to room temperature and shake well before serving.
Storage: The undressed salad can be refrigerated for up to two days. Store the dressing separately.