Best Chickpea Salad Niçoise Recipes

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CHICKPEA SALAD NIçOISE



Chickpea Salad Niçoise image

Chickpeas replace tuna in this vegetarian rendition of the classic French salad. This has become my favorite hearty dinner salad!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 14

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh thyme leaves
2 tablespoons Dijon mustard
1/2 shallot (minced (about 2 tablespoons))
1/4 teaspoon kosher salt + more to taste if desired
1/8 teaspoon freshly ground black pepper
1 15-ounce can chickpeas (garbanzo beans), drained
1/2 pound green beans (trimmed and cut into 1-inch pieces)
3/4 pound baby red potatoes (halved)
1 head butter lettuce (washed and torn into bite-size pieces)
4 hard-boiled eggs (peeled and quartered)
1 pint cherry or grape tomatoes (halved)
1/2 cup pitted Niçoise olives or Kalamata olives

Steps:

  • Make the dressing. Add all ingredients to a small bowl and whisk together until well-blended. (You can also add the ingredients to a mason jar, screw on the lid tightly, and shake to mix.) Taste and add additional salt if desired. Set aside.
  • Place the chickpeas in a medium bowl and drizzle with 2 tablespoons of the dressing. Stir to combine. Set aside.
  • Set a large pot of water over high heat and bring to a boil. Add a couple of pinches of salt and add the green beans. Scoop the beans out with a slotted spoon and plunge into a bowl of ice water to stop the cooking. Drain and set aside. Add baby potatoes to the pot of boiling water and cook for 5-6 minutes, until fork tender. Drain potatoes and place in a medium bowl. Drizzle about 2 tablespoons of the vinaigrette over the potatoes and toss gently to distribute. Set aside.
  • Lay the lettuce in an even layer on a large platter. Top with chickpeas, green beans, potatoes, eggs, tomatoes, and olives. I like to add the ingredients in sections because I like the presentation. Drizzle with about half of the remaining vinaigrette. Serve immediately with the rest of the vinaigrette alongside so that individuals can add more dressing to their servings if they like.

SALADE NICOISE



Salade Nicoise image

This delicious and filling Nicoise salad will bring tastes of the Mediterranean right to your dinner plate.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 18

2/3 cup olive oil, plus more for tuna
Juice of 2 lemons
2 tablespoons Dijon mustard
1 shallot, finely chopped
2 teaspoons anchovy paste
1 tablespoon capers, finely chopped
Coarse salt and freshly ground pepper
8 large eggs
1/2 pound haricots verts, stem ends trimmed
2 teaspoons rice wine vinegar
8 baby red potatoes
2 teaspoons dry vermouth
1 head red leaf lettuce
1 head Boston lettuce
1/2 pint red cherry tomatoes
1/2 pint yellow cherry tomatoes
3 (6-ounce) jars imported tuna in olive oil, drained
1/2 cup Nicoise olives

Steps:

  • Heat a well-seasoned grill pan over high heat.
  • In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Season with salt and pepper. Set aside.
  • Prepare an ice bath in a large bowl. Set aside. Place eggs in a medium saucepan and cover with several inches of cold water. Place the pan, uncovered, over high heat, stirring occasionally, until just before the water comes to a boil. Cover, turn off the heat, and cook for 12 minutes. Immediately transfer the eggs with a slotted spoon to ice bath. Let cool completely, about 5 minutes. Pat dry, one egg at a time; peel and halve. Set aside.
  • Prepare an ice bath. Fill a medium saucepan with salted water and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Immediately transfer beans, with slotted spoon, to ice bath. Drain well and pat dry. Drizzle with rice wine vinegar. Season with salt and pepper. Set aside.
  • Prepare an ice bath. Place potatoes in medium-sized pot. Cover with cold salted water. Bring to a boil and reduce heat to simmer. Cook until fork-tender, about 8 minutes. Immediately transfer potatoes with slotted spoon to ice bath. Drain well and pat dry. Cut in half lengthwise. Drizzle with vermouth. Season with salt and pepper. Set aside.
  • Toss lettuces with some of the anchovy-caper dressing and place on large serving platter. Toss potatoes, haricots verts, and cherry tomatoes separately with dressing and arrange over lettuce.
  • Arrange tuna over salad and drizzle with dressing. Garnish salad with eggs and Nicoise olives.

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