Nicoise Saladwith chickpeas / tomatoes / green beans / olives / potatoes / eggs
- Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
- Vinegar, balsamic - 2 tsp
- Italian seasonings - 1/2 tsp
- Green beans - 1 lb, trimmed and chopped into 1" / 2.5 cm pieces
- Eggs - 4
- Potatoes, baby red or new - 1 lb
- Tomatoes, medium - 1, wedges
- Chives - 1 Tbsp, chopped
- Olives, nicoise (sub seedless kalamata) - 1/2 cup, drained and rinsed
- Oil, olive - 1 tsp
- Salad greens - 8 oz
- Garlic - 1 clove, chopped
- Vinegar, sherry (sub red or white wine vinegar) - 1 Tbsp
- Lemon juice - 2 tsp
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Oil, olive - 4 Tbsp
- Marinate garbanzo beans - Drain and rinse beans. Toss with balsamic vinegar and Italian seasonings. Marinate for at least 30 minutes and up to 3 days. (Can be done up to 3 days ahead)
- Green beans - Trim green beans and chop into 1" / 2.5 cm pieces. (Can be done up to 5 days ahead)
- Boil eggs - Cover eggs with cold water in a small sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
- Boil potatoes and green beans - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are nearly tender, about 15 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork before adding green beans). Add green beans to the pot and continue to boil until both the potatoes and beans are very tender, about 5 minutes more. Drain and rinse under cool water. (Can be done up to 5 days ahead)
- Make vinaigrette - Chop garlic. Whisk garlic with vinegar, lemon juice, mustard, and honey. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
- Tomatoes / Chives / Olives - Prep as directed. (You can leave the olives whole or slice them if you’d prefer.)
- Eggs - Roll eggs against a hard, flat surface to break up shell and then peel. Slice into quarters.
- Quarter potatoes. Toss potatoes and green beans with olive oil (the portion for the salad) and chives. Season with some salt and pepper.
- Assemble salads by topping salad greens with potatoes and green beans, beans, tomatoes, olives, and eggs. Finish with vinaigrette just before serving. Enjoy!
This meal has 17 reviews
Having made Salade Nicoise many times before, I was looking forward to making this version to see the difference. I guess my family doesn't like sweeter salad dressings, as this one just didn't fulfill our expectations. The rest of the salad was good.
Really enjoyed this one.
This was good and filling, but it felt like a lot of fuss for a salad. I'll probably not plan this one for a weeknight in the future.
Not worth it. The flavors never really came together and it took over an hour to make.
This was so flavorful and I loved the warm veggies with the cold salad. All the textures went so well together. I sound like a foodie in this review and I'm not. ;0 It was very delicious!
Excellent salad that was easy to make. Potatoes, green beans and chives mixture was a great addition to the salad and was what made this salad a satisfying and fulfilling meal.