Niçoise salads have been one of my favorite meals for many, many years. Crunchy green beans, roasted potatoes, salty capers and bright tomatoes. Typically, niçoise salad is served with tuna and while this is a great salad to add additional protein to if you like (you’ll often see hard boiled eggs served in this salad too), the chickpea salad served on top in this recipe is more than enough flavor, texture and filling protein to make this salad feel complete. The salad is an all around nutrient powerhouse due to the potassium, vitamin c and vitamin k found in the green beans, red potatoes and avocado. It’s a show stopper for serving guests or bringing to a party (hello, Easter and Passover get-togethers). I hope it becomes one of your favorite recipes too!
Yield: 6 main course salads
Cooking time: 30 minutes
Ingredients
24 oz red potatoes, washed and cut into quarters
2 and ½ tsp salt, divided
1 15 oz can chickpeas, drained and rinsed
1 tsp neutral cooking oil
½ tsp thyme
½ tsp oregano
½ tsp cayenne pepper (optional based on spice preference)
1 tsp pepper, divided
¼ cup + 1 tsp lemon juice, divided
4 Tbsp vegan mayonnaise, divided
2 tsp capers, divided
1 Tbsp olive oil
1 garlic clove, peeled and left whole
2 Tbsp fresh basil or 2 tsp dried basil
½ cup red onion, peeled and sliced thin, divided
1 head green leaf lettuce, washed and torn into 1-2 inch pieces
½ cup pitted kalamata olives, sliced in half
2 cups cherry tomatoes, halved or cut in quarters
12 oz green beans, ends removed
Preparation
Step 1: Preheat your oven to 425°. Add the red potatoes to a large pot and cover with ~1 inch water and 1 tsp salt. Bring the water to a boil, turn to low and cover the pot. Check the potatoes after 15 minutes. If they are fork tender, remove from heat and drain the remaining water. If they are not tender, cook for another 3-5 minutes.
Step 2: Spread the rinsed chickpeas out on a baking sheet, lined if preferred. Add the neutral cooking oil, thyme, oregano, cayenne pepper (if using), along with ½ tsp salt and ½ tsp pepper to the chickpeas and stir to evenly coat. Bake in the preheated oven for 15-20 minutes, turning halfway through.
Step 3: In a blender or food processor, add ¼ cup lemon juice, 2 Tbsp vegan mayonnaise, 1 tsp capers, ½ tsp salt, olive oil, garlic clove and basil. Blend on high. Taste and add more olive oil and salt based on your preferences. Set the dressing aside.
Step 4: In a medium sized bowl, add 1 tsp lemon juice, 2 Tbsp vegan mayonnaise, 1 tsp capers, ½ tsp salt and ½ tsp pepper. Finely dice approximately 2 Tbsp of the sliced red onion and add this to the bowl, as well. You do not need to mix. You’ll add your chickpeas to this once they are cooked and mash to combine.
Step 5: Start to assemble your salad. Add the lettuce to a large salad bowl along with the potatoes, kalamata olives, remaining sliced red onion and cherry tomatoes. In the same pot you used to cook the potatoes, add the green beans and cover with 1 inch water and ½ tsp salt. Bring the water to a boil, turn to low and cover. Simmer the green beans for 4-5 minutes. The green beans will keep more of their flavor if served crunchy, but you can cook longer if you prefer.
Step 6: Once the chickpeas are done roasting, add them to the prepared ingredients in your medium sized bowl and mash until it is mostly smooth. It’s okay to have a few whole chickpeas if you like.
Step 7: Add the green beans to your salad bowl. Dress the salad with your prepared salad dressing and toss to evenly coat. Serve the salad in large dinner bowls or on a plate with a large scoop of the chickpea salad on top. Enjoy!
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