This Chickpea Nicoise Salad is a vibrant, protein-packed twist on a classic, perfect for a quick yet satisfying meal. Tender chickpeas mingle with crisp green beans, juicy tomatoes, and briny olives, creating a delightful mix of textures. A zesty Dijon vinaigrette ties it all together, adding a bright, tangy finish that dances on your palate. Ready in just 20 minutes, it’s a fuss-free dish that doesn’t compromise on flavor or nutrition.
Every bite offers a harmonious blend of earthy, fresh, and savory notes, making it a feast for the senses. The hearty chickpeas provide a satisfying chew, while the soft-boiled eggs add a creamy richness. Whether you’re meal prepping or enjoying a light lunch, this salad is as nourishing as it is delicious. It’s a recipe that feels indulgent yet wholesome, proving that healthy eating can be utterly delightful.
Fresh & Flavorful Ingredients
- For the roasted potatoes:
- 2 medium red potatoes, chopped into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- Sea salt and fresh black pepper (to taste)
- For the dressing:
- ½ shallot, finely chopped (substitute with red onion if needed)
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh squeezed lemon juice (about ½ a medium lemon)
- ¼ cup extra-virgin olive oil
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
- Sea salt and fresh black pepper (to taste)
- For the salad:
- 3 cups mixed baby salad greens
- 1 cup green beans, blanched and chopped (substitute with asparagus if desired)
- ½ cup chickpeas, rinsed and drained
- ½ cup cherry tomatoes, sliced
- 2 hard boiled eggs, sliced
- 6 gherkin pickles (substitute with cornichons)
- 2 tablespoons capers, rinsed
Simple Step-by-Step Instructions
- Preheat the oven: Set your oven to 450°F (232°C).
- Roast the potatoes: Arrange the chopped potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, then toss with minced garlic, sea salt, and black pepper. Roast for 20 minutes, or until golden brown and crispy on the edges.
- Make the dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, olive oil, parsley, dill, sea salt, and black pepper. Taste and adjust seasonings as needed.
- Assemble the salad: In a large bowl, combine the mixed greens, green beans, chickpeas, cherry tomatoes, and roasted potatoes. Toss with the dressing (or serve it on the side).
- Add the toppings: Arrange the sliced hard boiled eggs, gherkin pickles, and capers on top of the salad.
- Serve and enjoy: Serve immediately for the freshest flavor!
Perfect Pairings: Serving Suggestions
This Chickpea Nicoise Salad is a hearty meal on its own, but it pairs beautifully with a crusty baguette or a side of warm, toasted pita bread. For a refreshing drink, try serving it with a glass of crisp white wine or a sparkling lemonade. If you’re hosting a brunch, add a platter of fresh fruit or a charcuterie board to round out the spread.
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste! Swap the chickpeas for white beans or grilled tofu for a different protein twist. Add avocado slices for extra creaminess, or toss in some olives for a briny kick. If you’re not a fan of gherkins, try using pickled onions or artichoke hearts instead.
Quick Tips: Time-Saving Hacks
To save time, roast the potatoes and boil the eggs ahead of time—they’ll keep well in the fridge for up to 2 days. Use pre-washed salad greens and canned chickpeas to cut down on prep. If you’re in a rush, skip blanching the green beans and use them raw for a crunchier texture.
Keep It Fresh: Storage and Reheating
Store the salad components separately to keep them fresh. The dressing can be refrigerated in an airtight container for up to 3 days. If you’ve already assembled the salad, it’s best enjoyed the same day. For leftovers, store in the fridge and enjoy cold—this salad doesn’t need reheating!
Kitchen Essentials: Equipment Guidance
You’ll need a baking sheet for roasting the potatoes and a small mixing bowl for the dressing. A sharp knife and cutting board are essential for prepping the veggies. If you’re blanching the green beans, a pot and a colander will come in handy. A whisk or fork works perfectly for blending the dressing.
Chickpea Nicoise Salad
Ingredients
For the roasted potatoes:
- 2 medium red potatoes, chopped into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- Sea salt and fresh black pepper
For the dressing:
- ½ shallot, finely chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh squeezed lemon juice (about ½ a medium lemon)
- ¼ cup extra-virgin olive oil
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
- Sea salt and fresh black pepper
For the salad:
- 3 cups mixed baby salad greens
- 1 cup green beans, blanched and chopped
- ½ cup chickpeas, rinsed and drained
- ½ cup cherry tomatoes, sliced
- 2 hard boiled eggs, sliced
- 6 gherkin pickles
- 2 tablespoons capers, rinsed
Instructions
- Preheat the oven to 450 degrees. 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.
- 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.
- 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.