CHICKPEA SALAD NIçOISE

Chickpea Salad Niçoise image

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.