Niçoise salads have earned their place in the salad canon alongside Caesar and Cobb salads, and for good reason: the combination of fresh ingredients, tart dressing, and hard-cooked eggs is not only a delicious way to eat more vegetables, it’s also and deeply filling. Normally, a Niçoise has tuna, but this vegetarian version swaps cumin-spiced chickpeas in for protein, and a garlicky tahini dressing stands in for the traditional mustard vinaigrette. Add some crumbled feta for richness and the end resulting dish is a original blend of French and Middle Eastern influences.
¼ cup olive oil, divided
1 14-oz. can chickpeas, drained, rinsed, and patted dry
½ teaspoon ground cumin
½ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
8 ounces green beans or haricots verts, stem ends trimmed
4 large eggs
1½ tablespoons fresh lemon juice
1 tablespoons tahini
1 small clove garlic, finely chopped
2 romaine lettuce hearts, leaves separated
1 pint cherry tomatoes, halved
1 English cucumber, chopped
½ cup Gaeta or Niçoise olives
⅓ cup crumbled feta cheese
Sat fat 6g
How to Make It
Heat 1 tablespoon oil in a medium skillet over medium-high. Add chickpeas; cook, stirring occasionally, until slightly crisp, about 8 minutes. Stir in cumin and ¼ teaspoon each salt and pepper. Remove from heat; set aside.
Cook green beans in a pot of boiling water until crisp-tender, 3 to 5 minutes. Using tongs, transfer beans to a bowl of ice water; drain and pat dry. Return water in pot to a simmer; gently lower in eggs and cook 11 minutes.
Meanwhile, whisk lemon juice, tahini, garlic, 1 tablespoon warm water, and remaining ￼¼ teaspoon each salt and pepper in a small bowl. Whisk in remaining 3 tablespoons oil; set aside.
Transfer eggs to a bowl of ice water. Let cool 5 minutes, then peel and quarter.
Assemble chickpeas, green beans, and eggs on a platter with romaine, tomatoes, cucumber, olives, and cheese. Drizzle with dressing.
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