Niçoise Salad

Super simple
Super simple
Super simple
Super simple
0:15 m

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.

Start cooking ➞




For the chickpea 'tuna'

<item-todo-done>2 tbsp hummus<item-todo-done><item-todo-done>1 x 400g can of chickpeas<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>1 shallot<item-todo-done><item-todo-done>1 small carrot<item-todo-done><item-todo-done>2 small cornichon or 4 capers<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>1 sprig of fresh dill<item-todo-done><item-todo-done> handful of fresh parsley<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the dressing

<item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>1 tbsp white wine vinegar<item-todo-done><item-todo-done>1 tsp Dijon mustard<item-todo-done><item-todo-done>25g fresh basil<item-todo-done><item-todo-done>1 small garlic clove<item-todo-done>

For the salad

<item-todo-done>300g mixed tomatoes<item-todo-done><item-todo-done>2 little gem lettuce<item-todo-done><item-todo-done>150g podded broad beans<item-todo-done><item-todo-done>35g Kalamata olives pitted - or other black olives<item-todo-done><item-todo-done> crusty wholemeal bread to serve - optional<item-todo-done>

Before you start

Fine Grater or Microplane l 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)
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