Vegan Niçoise Salad Bosh TV

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