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Nicoise Salad

June 2, 2020 by Rachel Carr 2 Comments

Now that it’s summer and the heat is on (in so many ways), it’s a wonderful time to leave your oven off and have more entree salads. This salad is a take on a traditional  Nicoise, which usually comes with tuna. Here, I’ve replaced the tuna with a chickpea salad. It’s perfectly creamy from avocado and tart from pickles and apple cider vinegar. Try this healthy and hearty oil-free vegan recipe if you want to feel light and energized, yet completely satisfied.

I love the heartiness of the potatoes and olives, contrasted with the fresh asparagus and zesty radishes.

What is your favorite summer salad?

 

Nicoise Salad
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Author: Rachel Carr
Recipe type: Entree
Cuisine: Vegan
Serves: 1 serving
Ingredients
  • 1 small boiled potato, sliced
  • 2 stalks asparagus, shaved
  • 1 radish, sliced
  • ¼ cup cherry tomatoes, halved
  • 1½ cups salad greens
  • 1 lemon wedge
  • 5-6 olives
  • 3 tablespoons mock chicken salad (see recipe)
  • 5-6 olives
  • salt and pepper to taste
Mock Chicken Salad
  • ½ avocado, mashed
  • 1 15 oz can chickpeas
  • ¼ small onion, minced
  • 2 stalk celery, thinly sliced into half moons
  • 1 small pickle (optional), minced
  • 1 tsp mustard
  • 1-2 tsp apple cider vinegar + more to taste
  • salt and pepper to taste
  • 1 tsp dill, fresh (optional)
Lemon Tahini Dressing
  • ¼ cup tahini
  • ⅓ cup water
  • 1 lemon, juiced
  • 1 garlic clove, mincedDay One)
  • salt and pepper, to taste
Instructions
  1. To make the Mock Chicken Salad, mash the avocado in a small bowl until its creamy. Set aside.
  2. Drain and rinse the canned chickpeas and place them in a small mixing bowl. With a fork or potato masher, smash the chickpeas until they are mashed and stick together, but still have some texture.
  3. Add the onion, celery, pickle, mustard, apple cider vinegar, and dill and mix until well combined. Add in the mashed avocado and stir. Season to taste with salt and pepper.
  4. To make the Lemon Tahini Dressing, whisk all the ingredients together until well combined. Set aside.
  5. To prepare the potatoes, bring a small pot of water to a boil. Place the whole potatoes in the water and cook about 20-30 minutes at a simmer until the potatoes are tender to the center. Remove from the water when they are cooked all the way through and allow to cool for about 15 minutes before cutting them into bite sized pieces.
  6. To prepare the asparagus, take a vegetable peeler and run it down the length of the raw asparagus stalk to produce several thin strips.
  7. Slice the radish into thin half moons.
  8. Arrange the potato in a bowl with the shaved asparagus, tomato, radish and salad greens. Garnish with the mock chicken salad, lemon and olives. Season with more salt and pepper of desired.
3.5.3208

 

10

Filed Under: Entrees, Gluten Free, Lunch, Oil Free, Paleo, Paleo Vegan, Raw Vegan, Spring Recipes, Summer Recipes, Supper

Reader Interactions

Comments

  1. Diane

    October 26, 2021 at 7:07 pm

    Thank you for the recipe.. I made this today for our lunch.. it was delicious!
    Diane

    Reply
    • Rachel Carr

      October 26, 2021 at 7:09 pm

      awesome!

      Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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