I’m 12 days away from turning 30.
I despise public speaking, but sometimes, I do it anyway.
Summer is my favorite.
My hair is short, but I wish it were long.
Life is still good.
My husband is the best.
I wake up every morning in our new house pinching myself over how beautiful it is.
I miss my mom and my dad.
Watermelon is my favorite.
Farmers markets are life.
This salad? Also life. Shall we?
You guys know that turning dishes plant-based is my jam, so this salad has been a long time coming.
This salad was inspired by one I had a while back when we were in France. We’d stopped at a cafe in Nimes and I ordered a Nicoise salad that was quite possibly the best I’d ever had – and probably ever will have – in my life. Nicoise salads are named for the Nicoise olives that adorn them, which can be found at most grocery stores (check the olive bar). Truth be told, any quality olive will do – especially green and kalamata.
Simple perks? You betcha. Just 30 minutes required with a little fancy pants multi-tasking.
Blanch green beans while boiling potatoes. Mash chickpeas then make dressing. A little of this, a little of that.
Before you know it, you have a delicious plant-based powerhouse on your hands with more than 16 grams of protein and fiber each per serving. That’s a lot of plant power.
I hope you guys love this salad. It’s my new favorite. It’s:
A mix of flavors and textures
Easy to make
This would make the perfect lunchtime salad or one to enjoy as dinner when you’re craving something on the lighter side that still satisfies.
If you try it, let us know! We love your comments, ratings, and especially your #minimalistbaker hashtags on Instagram. Cheers, friends!
- 6 small red or yellow potatoes
- 1 cup (100 g) green beans or haricot verts, trimmed
- 1 head lettuce, chopped (such as butter, green or romaine)
- 1/2 cup (50 g) pitted Nicoise, green, or kalamata olives
- 1/2 cup (75 g) sliced tomato
- optional: 1/2 red beet, finely grated or sliced
- 1 15-ounce (425 g) can chickpeas (~1 1/4 cups cooked beans)
- 1 tsp dijon mustard
- 1 tsp maple syrup (or stevia to taste)
- 1 tsp dried dill (or 2 tsp fresh dill)
- Pinch sea salt
- 1 Tbsp (8 g) roasted unsalted sunflower seeds
- 3 Tbsp (10 g) minced shallot
- 1 heaping tsp dijon mustard
- 1 tsp chopped fresh thyme (or sub 1/2 tsp dried thyme)
- 1/3 cup (80 ml) white or red wine vinegar
- 1/4 tsp each salt and pepper
- 1/4 cup (60 ml) olive oil
- Add potatoes to a small saucepan and add warm water until just covered. Bring to a boil over high heat, then reduce heat slightly to medium / medium-high until the water is at a low boil. Cook uncovered for 10-12 minutes, or until completely tender and when picked up with a knife they slide off easily. Then drain thoroughly and let cool on a cutting board. Once slightly cooled, slice into 1/4-inch slices. Set aside.
- While potatoes are cooking, fill a medium saucepan halfway with water and bring to a boil. Then add green beans or haricot verts and boil for 2-4 minutes, or until bright green in color and only slightly tender - they should still have slight crunch when bitten. While they're cooking, fill a large mixing bowl with ice water. Once the green beans are done cooking, drain thoroughly and immediately add to the ice water to stop the cooking process. Drain and pat dry - set aside.
- Add drained, rinsed chickpeas to a small mixing bowl, along with sea salt, mustard, maple syrup, dill, and sunflower seeds. Stir to combine and mash a few chickpeas to create texture. Set aside.
- Add dressing ingredients to a mason jar (or whisk in a small mixing bowl) and shake vigorously to combine. Set aside.
- To serve, divide lettuce between two large serving bowls or plates and top with chickpeas, green beans, potatoes, olives, tomato and beets (optional). Serve with dressing. Best when fresh, though leftovers pack/keep well up to 2 days when the dressing is stored separately. Store extra dressing (well-sealed) at room temperature in a dark place up to 2-3 days.