The first time I travelled to France the classic Niçoise salad quickly became one of my favourites. Now that I don’t eat fish, I’ve created this vegan version that doesn’t skip a beat on flavour and satisfaction! If you have never used chickpeas as a substitute for tuna, you are going to be amazed at what a great swap this is.
Prep Time 10 Minutes
Total Time 45 Minutes
Serves 2
Ingredients
- 1 pound small red or yellow-skinned potatoes
- 2 teaspoons extra virgin olive oil
- salt and freshly ground black pepper
- 1 (400g) can chickpeas
- 6 cups baby kale or 1 romaine lettuce, chopped
- 1 cup steamed green beans
- ¼ cup pitted green or kalamata olives
- ½ cup cherry tomatoes, halved
- ¼ cup Everyday OG Salad Dressing
Tip
You can use this method for making chickpea tuna to create a vegan tuna sandwich.
Methods
Preheat the oven to 200˚C.
Cut the potatoes in halves or quarters and place on a baking sheet. Toss with the olive oil and season with salt and pepper.
Drain and rinse the chickpeas and pat dry with paper towels.
Spread the dried chickpeas over a separate baking sheet. Place in the oven with the potatoes and bake until the potatoes are fully cooked and the chickpeas are crisp, about 30 minutes. Remove from the oven. Place the chickpeas in a medium bowl and smash with a fork.
Place the kale in a salad bowl. Add the steamed green beans, olives, and cherry tomatoes and drizzle with the dressing.
Top with the chickpea tuna and baby potatoes and enjoy.
