Sheet pan Niçoise salad with chickpeas

Sheet pan Niçoise salad with chickpeas

Based on 9 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"I have been in the phase of “salad for dinner” for the past year and one recipe on repeat is Devan’s “Nicoise-ish salad” (you can find it on our platform as well). Inspired by it, the classic French salad gets a vegetarian twist with “vegan tuna” made with mashed chickpeas with red onion. I prefer the roasted beans and potatoes over the boiled ones, which also provide a nice contrast to the crisp lettuce and juicy tomatoes."

Difficulty

Easy 👌

Preparation

35 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
250 g
new potatoes
2
eggs
150 g
green beans
½
red onion
150 g
cherry tomatoes
2 heads
romaine hearts
8
jarred pitted Kalamata olives
1
lemon
4 tbsp
Dijon mustard
120 g
canned chickpeas
1 clove
garlic
4 tbsp
olive oil
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, baking sheet, parchment paper, pot, fine grater, whisk

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How-To Videos

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How to clean, dry, and store salad

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How to halve cherry tomatoes

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How to cut an onion

Nutrition per serving

Cal644
Fat37 g
Protein23 g
Carb67 g
  • Step 1/4

    Preheat the oven to 200ºC/400ºF. Half or quarter potatoes and trim green beans. Drain the canned chickpeas. Finely cut red onion and add to a bowl. Remove the leaves of the romaine hearts from the stem, halve the kalamata olives and cherry tomatoes, and set them aside.
    • 250 g new potatoes
    • 150 g green beans
    • 120 g canned chickpeas
    • ½ red onion
    • 2 heads romaine hearts
    • 8 jarred pitted Kalamata olives
    • 150 g cherry tomatoes
    • oven
    • cutting board
    • knife

    Preheat the oven to 200ºC/400ºF. Half or quarter potatoes and trim green beans. Drain the canned chickpeas. Finely cut red onion and add to a bowl. Remove the leaves of the romaine hearts from the stem, halve the kalamata olives and cherry tomatoes, and set them aside.

  • Step 2/4

    Add potatoes to the baking sheet lined with parchment paper. Add olive oil, and half of the grainy dijon mustard to the potatoes, and season with salt and pepper. Mix until well combined. Roast for approx. 10 min., at 200ºC/400ºF, and remove from the oven. Add green beans and chickpeas to the baking sheet, drizzle more olive oil, and season with salt and pepper. Roast for approx. 10 min. more, together with the potatoes, until the potatoes are cooked through and fork tender.
    • 2 tbsp olive oil
    • 2 tbsp Dijon mustard
    • salt
    • pepper
    • baking sheet
    • parchment paper

    Add potatoes to the baking sheet lined with parchment paper. Add olive oil, and half of the grainy dijon mustard to the potatoes, and season with salt and pepper. Mix until well combined. Roast for approx. 10 min., at 200ºC/400ºF, and remove from the oven. Add green beans and chickpeas to the baking sheet, drizzle more olive oil, and season with salt and pepper. Roast for approx. 10 min. more, together with the potatoes, until the potatoes are cooked through and fork tender.

  • Step 3/4

    In the meantime, set a pot of water to boil. Add eggs and boil for approx. 6–7 min., then rinse over cold water to cool and peel. Cut eggs in half.
    • 2 eggs
    • pot

    In the meantime, set a pot of water to boil. Add eggs and boil for approx. 6–7 min., then rinse over cold water to cool and peel. Cut eggs in half.

  • Step 4/4

    To make the dressing, grate garlic in a bowl. Juice the lemon, and add the remaining dijon mustard and olive oil. Season with salt and pepper. Whisk together until the dressing is emulsified. Add roasted chickpeas to the bowl with red onion and 2 tbsp of dressing. Mash the chickpea with a fork – the mixture can still have some chunks. On a big salad plate, arrange roasted potatoes, chickpeas, green beans, cherry tomatoes, romaine hearts, boiled eggs, and olives. Drizzle with the remaining salad dressing.
    • 1 lemon
    • 2 tbsp Dijon mustard
    • 1 clove garlic
    • 2 tbsp olive oil
    • salt
    • pepper
    • fine grater
    • whisk

    To make the dressing, grate garlic in a bowl. Juice the lemon, and add the remaining dijon mustard and olive oil. Season with salt and pepper. Whisk together until the dressing is emulsified. Add roasted chickpeas to the bowl with red onion and 2 tbsp of dressing. Mash the chickpea with a fork – the mixture can still have some chunks. On a big salad plate, arrange roasted potatoes, chickpeas, green beans, cherry tomatoes, romaine hearts, boiled eggs, and olives. Drizzle with the remaining salad dressing.

  • Enjoy your meal!

    Sheet pan Niçoise salad with chickpeas

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