Vegan Chickpea Salad Niçoise with Lemon Dressing
This niçoise salad is fully loaded with potatoes, chickpeas, colourful vegetables, crisp lettuce and olives. Served with a lemon dijon vinaigrette. It is full of flavours you would typically find in a salad niçoise from the South of France. A filling chickpea salad for lunch or dinner!
Servings 4 people
Ingredients
Lemon Dijon Dressing:
- ⅓ cup olive oil
- ¼ cup lemon juice
- 2 tbsp Dijon mustard
- 2 tbsp shallots , finely diced
- 1 clove garlic , finely diced
- 1½ tsp agave
- ½ tsp white miso
- ½ tsp fine sea salt
- ¼ tsp pepper
- ¼ tsp dried oregano
Chickpea Medley:
- 1 can chickpeas (14 ounces/400 mL), drained and rinsed
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Pinch fine sea salt
Salad:
- 7 oz green beans (200 g), trimmed
- 7 oz baby potatoes (200 g), colour of choice, cut into bite-size pieces
- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes , halved
- 1 cup cucumber , thinly sliced
- ¼ cup olives , variety of choice and pitted
- ½ small red onion , thinly sliced
- 2 tbsp chives , chopped
- ¼ cup capers , drained
- Pinch fine sea salt
- Pinch pepper
Instructions
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 Chickpea Medley:
- 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, you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)
Notes
Tip:
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). 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.
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). 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.