Niçoise Salad
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.
Serves
Ingredients
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)