Salad / French
Chickpea Niçoise Salad
A vegetarian spin on the French classic with chickpeas standing in for tuna alongside green beans, potatoes, and jammy eggs.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Contains mustard.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Whisk vinegar, Dijon, lemon juice, shallot, honey, salt, pepper, and olive oil until emulsified; set the vinaigrette aside.
Boil potatoes in salted water until tender, about 10 minutes; lift out with a slotted spoon and toss with a teaspoon vinaigrette while warm. Drain potatoes and beans well and cool before adding the leaves so residual heat does not wilt the salad.
In the same pot blanch green beans for 2 minutes, then plunge into ice water to keep crisp.
Soft-boil eggs for 7 minutes, cool in ice water, peel, and halve.
Arrange lettuce on a platter and organize potatoes, green beans, chickpeas, tomatoes, olives, capers, and eggs on top.
Drizzle with vinaigrette and serve extra on the side.
0 of 6 steps complete
A little kitchen know-how
- Dress the potatoes while hot so they absorb the vinaigrette.
- Drain and dry the blanched green beans well so the vinaigrette clings to them.
Make it yours & keep it well
Omit eggs and add extra chickpeas for an egg-free version; use maple syrup instead of honey if making it vegan.
Storage: Keep perishable components covered in the fridge and use within 48 hours, or sooner if a product use-by date requires. Keep dressing and leaves apart from cooked potatoes, beans and eggs. Assemble shortly before eating.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
A little more kitchen know-how
Cooking guides for this recipe
- How to Build a Balanced Vegetarian Diet
See how different protein-containing foods and starchy ingredients can fit into ordinary meals.
Estimated nutrition per serving
430 kcal · Protein 19 g · Carbohydrates 34 g · Fat 24 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I prep components ahead?
Yes—potatoes, beans, and eggs can be cooked 2 days ahead; keep separate and dress before serving.
How do I make it vegan?
Skip eggs and swap honey for maple syrup.
Can I prepare the salad ahead?
Cook and chill its components separately, keeping the leafy ingredients dry. Dress only the portions you are ready to serve.
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