Salade Niçoise

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
  • 1 large or 4 small salad bowls
  • small bowl
  • whisk
  • 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
  • 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, 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. 
  Key to abbreviations and conversions
French Recipes     Salad Index     Vegan Recipes     Vegetarian Cookbooks

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