Best 2 Chickpea Salad Niçoise Recipes

Discover the vibrant flavors of the Mediterranean with our delectable chickpea salad niçoise, a delightful vegetarian twist on the classic French dish. This colorful and nutritious salad combines the goodness of chickpeas, fresh vegetables, aromatic herbs, and a tangy dressing. Relish the crunch of green beans and radishes, the sweetness of tomatoes and bell peppers, and the briny delight of olives and capers. Each bite offers a harmonious blend of textures and flavors, making this salad a refreshing and satisfying meal.

Additional recipes featured in this article include:

- Sicilian chickpea salad: Explore the vibrant flavors of Sicily with this delightful chickpea salad featuring juicy oranges, crunchy fennel, and a refreshing citrus dressing.
- Moroccan chickpea salad: Embark on a culinary journey to Morocco with this aromatic chickpea salad infused with warm spices, fresh herbs, and a drizzle of zesty lemon-tahini dressing.
- Greek chickpea salad: Experience the simplicity and freshness of Greek cuisine with this lemony chickpea salad featuring crisp cucumbers, juicy tomatoes, and a tangy dressing.
- Indian chickpea salad: Indulge in the vibrant flavors of India with this flavorful chickpea salad featuring a medley of spices, fresh herbs, and a creamy yogurt dressing.

Let's cook with our recipes!

CHICKPEA SALAD NIçOISE

Chickpea Salad Niçoise image

Chickpeas replace tuna in this vegetarian rendition of the classic French salad. This has become my favorite hearty dinner salad!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 14

Ingredients

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh thyme leaves
2 tablespoons Dijon mustard
1/2 shallot (minced (about 2 tablespoons))
1/4 teaspoon kosher salt + more to taste if desired
1/8 teaspoon freshly ground black pepper
1 15-ounce can chickpeas (garbanzo beans), drained
1/2 pound green beans (trimmed and cut into 1-inch pieces)
3/4 pound baby red potatoes (halved)
1 head butter lettuce (washed and torn into bite-size pieces)
4 hard-boiled eggs (peeled and quartered)
1 pint cherry or grape tomatoes (halved)
1/2 cup pitted Niçoise olives or Kalamata olives

Steps:

Make the dressing. Add all ingredients to a small bowl and whisk together until well-blended. (You can also add the ingredients to a mason jar, screw on the lid tightly, and shake to mix.) Taste and add additional salt if desired. Set aside.
Place the chickpeas in a medium bowl and drizzle with 2 tablespoons of the dressing. Stir to combine. Set aside.
Set a large pot of water over high heat and bring to a boil. Add a couple of pinches of salt and add the green beans. Scoop the beans out with a slotted spoon and plunge into a bowl of ice water to stop the cooking. Drain and set aside. Add baby potatoes to the pot of boiling water and cook for 5-6 minutes, until fork tender. Drain potatoes and place in a medium bowl. Drizzle about 2 tablespoons of the vinaigrette over the potatoes and toss gently to distribute. Set aside.
Lay the lettuce in an even layer on a large platter. Top with chickpeas, green beans, potatoes, eggs, tomatoes, and olives. I like to add the ingredients in sections because I like the presentation. Drizzle with about half of the remaining vinaigrette. Serve immediately with the rest of the vinaigrette alongside so that individuals can add more dressing to their servings if they like.

CHICKPEA SALAD

Chickpea salad image

Use a touch of harissa to liven up a healthy chickpea salad. It takes just 10 minutes to whip up and makes an ideal side dish for slow-cooked Greek lamb

Provided by John Torode

Categories Side dish

Time 10m

Number Of Ingredients 8

Ingredients

400g can chickpeas, drained and rinsed
small pack coriander, roughly chopped
small pack parsley, roughly chopped
1 red onion, thinly sliced
2 large tomatoes, chopped
2 tbsp olive oil
2 tbsp harissa
1 lemon, juiced

Steps:

Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges - this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.

Nutrition Facts : Calories 123 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Cook the chickpeas properly. They should be tender but still hold their shape.
Don't overcook the green beans. They should be crisp and tender.
Use a good quality olive oil. This will add a lot of flavor to the salad.
Season the salad to taste. Add salt, pepper, and other seasonings as desired.
Serve the salad immediately. This is when it will be at its best.

Conclusion:

This chickpea salad niçoise is a delicious and healthy summer dish. It's packed with protein, fiber, and vitamins, and it's also very versatile. You can add or remove ingredients to suit your taste, and it's a great way to use up leftover chickpeas.

If you're looking for a light and refreshing salad that's perfect for a summer picnic or potluck, this chickpea salad niçoise is a great option. It's also a healthy and satisfying meal that's perfect for lunch or dinner.