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NIÇOISE SALAD

NIÇOISE SALAD
NIÇOISE SALAD

A tuna Niçoise salad used to be one of our favourite meals - fresh, protein-packed and zingy with 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.

Ingredients
Method

Ingredients

FOR THE CHICKPEA ‘TUNA’

  • 1 x 400g tin chickpeas
  • 1 celery stick
  • 1 shallot
  • 1 small carrot
  • 2 small cornichons (or 4 capers)
  • 1 lemon
  • 1 sprig fresh dill
  • handful of fresh parsley
  • 2 tbsp hummus
  • salt and black pepper

FOR THE DRESSING

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

FOR THE SALAD

  • 300g mixed tomatoes
  • 2 little gem lettuces
  • 150g podded broad beans
  • 35g pitted Kalamata(or other black) olives
  • crusty wholemeal bread, to serve, optional

Method

  1. 1.

    FINE GRATER OR MICROPLANE | POTATO MASHER


    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


    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)


    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)