Vegan Niçoise Salad
For the salad
- 1 large lettuce, or any leafy greens you prefer, 160 g
- 6 small new potatoes, peeled
- 2 handful french beans, ends trimmed
- 20 cherry tomatoes
- 10 kalamata olives
For the chickpeas
- 1 can chickpeas, drained, 200 g
- 1 tbsp lupin mayo (optional)
- 2 tsp grain mustard
- dried dill, to taste
For the dressing
- 2 tbsp extra virgin olive oil
- salt and pepper, to taste
- 1 small shallot, minced
- 2 tsp herbes de provence
- 1 tsp grain mustard
Boil your potatoes, 10 to 15 minutes should be enough depending on size. When there is only about 5 minutes left, add your french beans. Make sure to not overcook them, you still want a bit of a crunch.
Drain and plunge your beans under cold water. Let the potatoes and beans cool.
Mix all your dressings ingredients and set aside.
In a mixing bowl, add you chickpeas, with mayo (is using), mustard and dill. Mix well and with a fork or potato masher, mash your chickpeas to create a nice texture. Taste and adjust seasonings. Set aside.
Half you cherry tomatoes.
For crispy potatoes, I suggest you pan fry them real quick in a non stick pan or with a tiny bit of olive oil until golden. Season with salt and pepper.
In a plate, lay down your lettuce, add chickpeas, beans, cherry tomatoes, olives, potatoes and pour dressing all over the salad. Enjoy!