Vegan Niçoise Salad with Chickpea 'Eggs'

Ingredients

• about 450 g Small Red Potatoes
• about 225 g Green Beans (trimmed)
• 8 cups Romaine Lettuce (torn)
• 1 pint Cherry Tomatoes (halved)
• 1/2 cup Kalamata Olives (pitted)
• 1/4 cup Red Onion (thinly sliced)
• about 142 g Canned Tuna (in olive oil), OR Artichoke Hearts (quartered)
• 1/2 cup Chickpea Flour
• 1/2 cup Water
• 1/4 tsp Turmeric
• to taste Salt and Pepper
• 1/4 cup Vegan Mayonnaise
• 2 tbsp Lemon Juice
• 1 tsp Dijon Mustard
• 2 tbsp Olive Oil
• 1 clove Garlic (minced)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook potatoes in boiling salted water until tender, about 15 minutes. Drain and let cool slightly, then quarter.
2. 2Blanch green beans in boiling water for 3 minutes. Drain and rinse with cold water to stop cooking.
3. 3Prepare chickpea 'eggs': Whisk together chickpea flour, water, turmeric, salt, and pepper until smooth. Heat a lightly oiled skillet over medium heat. Pour batter into small circles, and cook until set. Cut into wedges.
4. 4In a small bowl, whisk together vegan mayonnaise, lemon juice, Dijon mustard, olive oil, and garlic for the dressing.
5. 5In a large bowl or on individual plates, arrange romaine lettuce, potatoes, green beans, cherry tomatoes, olives, and red onion. Top with chickpea 'eggs' and tuna (or artichoke hearts).
6. 6Drizzle with vegan dressing and serve.

Substitutions

Related Guides