Niçoise Salad with Chickpea 'Tuna'

This plant-based take on the classic Niçoise Salad features chickpea 'tuna' and a simple dijon vinaigrette. Packed with briny flavor, you'll be craving this salad all summer long!

Prep Time30

Cook Time15

Total Time30

Course: dinner, lunch

Cuisine: American, French

Servings: salads

Calories: 391kcal

Ingredients

For the Chickpea 'Tuna'

¼ cup roasted sunflower seeds
15 ounces garbanzo beans drained and rinsed
2 tablespoons vegan mayonnaise
2 tablespoons lemon juice
1 teaspoon dijon mustard
¼ teaspoon dried dill
¼ teaspoon kelp granules optional
¼-½ teaspoon salt & pepper start with ¼ teaspoon (add more to taste)

For the Dressing

4 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon dijon mustard
1 teaspoon dried oregano
¼ teaspoon salt & pepper

For the Salad

6 small potatoes red or yellow
4 ounces french green beans (haricot verts) trimmed
7 ounces romaine lettuce chopped (or preferred lettuce)
4 ounces cherry tomatoes halved
½ cup cooked diced beets about 1 medium-size beet, roasted and peeled
¼ cup pitted green olives sliced
¼ cup diced cucumber optional
¼ cup chopped radishes optional

Instructions

Prepare the Chickpea 'Tuna'

In a large bowl, mash the chickpeas using a fork or potato masher. Add the sunflower seeds, vegan mayo, dijon mustard, lemon juice, dried dill, kelp granules (optional), and salt & pepper. Stir until evenly combined. Taste test to see if you prefer more salt & pepper and adjust accordingly. Refrigerate until ready to serve.

Prepare the Dijon Vinaigrette

In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, dijon mustard, dried oregano, and salt & pepper. Whisk until smooth. Cover or seal and refrigerate until ready to serve.

Prepare and Assemble the Salad

Dice potatoes into 1-inch squares. Transfer to a small saucepan and add warm water, until covered by about an inch. Bring to a boil over high heat, then reduce to medium-low heat, until simmering. Cook for about 10 minutes, until potatoes are tender when poked with a fork. Careful not to overcook. Strain and rinse with cold water, then set aside.
Meanwhile, cook the green beans in a medium-size steamer basket or saucepan. Bring the water to a boil then reduce to a simmer. Cook for 5-7 minutes if steaming, or 2-4 minutes if boiling. The green beans should be bright green but tender with a slight crunch when cooked. Strain and rinse with cold water then transfer to a bowl with ice cubes. Fill with water and allow to sit for a minute to stop the cooking process. Strain excess water then transfer cooked green beans to a towel and pat dry.
When ready to serve, distribute chopped lettuce among 2 large plates (or 4 smaller bowls). Add the cooked green beans, potatoes, tomatoes, olives, beets, cucumber, radishes and prepared chickpea 'tuna' over top of each. Top with dressing, and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

Nutrition