loveandlemons5.0
Chickpea Nicoise Salad
Tossed with an herby lemon dressing, this vegetarian take on the classic Nicoise salad makes a healthy weeknight meal for spring or summer. Gluten free.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 450 degrees.
2
Arrange the chopped potatoes on a baking sheet. Drizzle with the 1 tablespoon olive oil and toss with the garlic and pinches of salt and pepper. Roast in the oven for ⏱️ 20 minutes, or until golden brown and crunchy on the edges.
3
Meanwhile, make the dressing: Whisk together the shallot, Dijon, lemon juice, olive oil, parsley, dill, and pinches of salt and pepper. Taste and adjust seasonings.
chopped parsley2 tablespoonschopped dill2 tablespoons
4
When the potatoes are done, assemble the salads with the greens, green beans, chickpeas, tomatoes, eggs, pickles, capers, and potatoes. Serve the dressing on the side, or toss salad greens together with the dressing, green beans, chickpeas, potatoes, and tomatoes and then top salad with the eggs, gherkins, and capers.
green beans, blanched and chopped1 cupcapers, rinsed2 tablespoons
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...