Sheet pan Niçoise salad with chickpeas

Step 1/ 4

• 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

• 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

• 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

• 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!