Niçoise Salad
- Super simple
- 0:15 m
- 19 ingredients
A tuna Niçoise salad used to be one of our favourite meals - a fresh, protein-packed vegan meal with zingy flavours of the sea. Here we’ve made a healthy, delicious, plant-based alternative, which still has all those great seaside flavours. If you want to make this even fishier, try adding one teaspoon of dulse flakes to the chickpea tuna mix. A delicious healthy vegan salad recipe.
Serves: 4
Ingredients
For the chickpea 'tuna'
- 2 tbsp hummus
- 1 x 400g can of chickpeas
- 1 celery stick
- 1 shallot
- 1 small carrot
- 2 small cornichon or 4 capers
- Juice of 1 lemon
- 1 sprig of fresh dill
- handful of fresh parsley
- Salt & pepper to taste
For the dressing
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 25g fresh basil
- 1 small garlic clove
For the salad
- 300g mixed tomatoes
- 2 little gem lettuce
- 150g podded broad beans
- 35g Kalamata olives pitted - or other black olives
- crusty wholemeal bread to serve - optional
Before you start
Fine Grater or Microplane l Potato Masher
Step 1
First, make the ‘tuna’
- Drain and rinse the chickpeas
- Trim and very finely chop the celery
- Peel and very finely chop the shallot
- Peel and finely grate the carrot
- Finely chop the cornichons
- Zest and juice the lemon
- Pick the dill and parsley leaves and finely chop
- Mash the chickpeas in a bowl with a potato masher until they are crushed but still retain some texture
- Add the celery, shallot, carrot, cornichons, lemon juice and zest, dill, parsley and hummus to the bowl
- Mix well and season to taste with salt and pepper
Ingredients
- 2 tbsp hummus
- 1 x 400g can of chickpeas
- 1 celery stick
- 1 shallot
- 1 small carrot
- 2 small cornichon or 4 capers
- Juice of 1 lemon
- 1 sprig of fresh dill
- handful of fresh parsley
- Salt & pepper to taste
Step 2
Now, make the dressing
- Peel and grate the garlic
- Pick the leaves from the basil stems and finely chop half the stems
- In a mixing bowl, whisk the oil, vinegar and mustard
- Add the chopped basil stems to the dressing with the grated garlic (keep the basil leaves for the salad)
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 25g fresh basil
- 1 small garlic clove
Step 3
Now, make and assemble the salad
- Quarter the tomatoes
- Separate the gem lettuce leaves
- Place the tomatoes, basil leaves, lettuce leaves, broad beans and olives in the bowl of dressing and gently toss with the dressing
- Divide between two plates, top with the chickpea ‘tuna’ and serve with crusty wholemeal bread (if using)
Ingredients
- 300g mixed tomatoes
- 2 little gem lettuce
- 150g podded broad beans
- 35g Kalamata olives pitted - or other black olives
- crusty wholemeal bread to serve - optional