Today's recipe is a twist on the classic nicoise, replacing the tuna and egg with a plant based source of protein in the form of chickpeas, which will also pack in added fibre. I've always thought of nicoise as a fairly substantial and satisfying salad and this version is no exception. It's named after nicoise olives but if you can't find them, feel free to substitute kalamata olives. Either way, it's fresh tasting and flavourful- perfect for summer!
Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin
Serves 2
Ingredients:
300g new potatoes (I used Jersey Royals)
100g green beans, trimmed
4 handfuls (100g) mixed salad leaves (I used watercress, rocket & baby spinach)
100g baby plum or cherry tomatoes, chopped in half
50g pitted nicoise or kalamata olives
1 x 400g can chickpeas, drained and rinsed
For the dressing:
4 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
Sea salt and pepper, to taste
Method:
1) Place the potatoes in a saucepan filled with cold water. Bring to the boil for 15-20 minutes, until cooked. Set aside to cool.
2) In a separate saucepan, boil water then add the beans. Boil for 5-7 minutes, until cooked. Set aside to cool.
3) Chop the potatoes and beans in half.
4) To make the dressing, whisk together the olive oil, vinegar, mustard and salt & pepper.
5) Layer up the salad by placing the mixed leaves in a large bowl and topping with the potatoes, beans, tomatoes, olives and chickpeas. When ready to serve, drizzle with the dressing, to taste.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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