Chickpea Salad Niçoise Recipes

CHICKPEA SALAD NIçOISE

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.

CLASSIC NICOISE SALAD

Steps:

• Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
• Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
• Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
• Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
• Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
• Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.