Niçoise Salad

Niçoise Salad

This one genuinely blew us away the first time we made it. A classic Niçoise is already a brilliant salad, but making a plant-based version that actually holds its own against the original? That's the challenge we were obsessed with. The chickpea 'tuna' is the star here, it's got that flaky, savoury, slightly briny thing going on that makes you do a double-take. Bright green beans, juicy tomatoes, olives, and a punchy dressing all come together into something that feels really special. Make this tonight and we promise you'll be adding it to the regular rotation.

Cook: 15 min
Serves 4

Before You Start

  • Potato masher
  • Microplane or fine grater
  • Mixing bowl
  • Colander

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
  • 1 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 25g fresh basil
  • 1 small garlic clove
  • 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

Method

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
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)
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)

Tips & Variations

  • Make it ahead: The chickpea 'tuna' actually gets better after sitting in the fridge for an hour or two, so it's great for meal prep or a dinner party starter you can sort in advance.
  • Go generous with the herbs: We always end up adding more dill and parsley than the recipe calls for. Fresh herbs are the thing that really lifts this from good to great, so don't be shy.
  • Dress it at the last minute: Toss the leaves and green beans in the dressing just before serving so everything stays fresh and crisp. The chickpea mix can sit dressed, but the salad itself is best done right before you eat.

Why This Works

The trick is in how you mash the chickpeas. You don't want a paste, you want chunks, something that mimics the texture of flaked tuna. The cornichons and lemon zest are doing serious heavy lifting here too, they give that sharp, briny flavour that makes a Niçoise taste like a Niçoise. Don't skip them.