Chickpeas or tofu can be used in place of the traditional tuna fish or
anchovies for this vegetarian salade niçoise recipe.
Yield
4 servings
Time
45 minutes
Tools
1 large or 4 small salad bowls
small bowl
whisk
Ingredients
4-8 lettuce leaves
1 c cherry tomatoes, halved OR 2 regular tomatoes, quartered
1 small cucumber, peeled and chopped
½ c green beans, lightly steamed OR fresh baby fava beans, peeled
2 green peppers, de-stemmed, seeded, and julienned
2 hard-boiled eggs, quartered (optional)
1 c cooked chickpeas or cubed tofu
2 scallions, minced
several leaves basil, chopped
½-¾ c olive oil
1 T Dijon mustard
pepper
1 clove garlic, peeled and minced
¼ c Niçoise or black olives, pitted
Directions
Chop or tear the lettuce, then arrange in salad bowl(s). Top with tomatoes, cucumber, beans, peppers, eggs, and chickpeas or tofu. Sprinkle with scallions and basil.
Whisk together olive oil, mustard, pepper, and garlic. Pour over the salad, then top with olives.
Refrigerate for 30 minutes and serve.
Notes
The adjective niçoise refers to Nice, France, which is where salade niçoise is from.
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Recipe: Salade niçoise
