Greg DuPree
Hands-On Time
45 Mins
Total Time
45 Mins
4 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Transfer eggs to a bowl of ice water. Let cool 5 minutes, then peel and quarter. 

Step 5

Assemble chickpeas, green beans, and eggs on a platter with romaine, tomatoes, cucumber, olives, and cheese. Drizzle with dressing.

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