Vegan Nicoise Salad

Serves: 4

Cook Chickpeas

1 cup chickpea

Overnight soak chickpeas in water

1 tsp salt
5 cups water

Drain chickpeas, wash, add salt, water and allow it to boil, reduce the heat to low, cook for 45 minutes. Drain.

Yields: 3 cups cooked chickpeas

1 tsp dijon mustard

1 tsp maple syrup

1 tsp dried dill or 1 tbsp fresh dill

1/4 tsp salt

1 tbsp roasted unsalted sunflower seeds

Add drained chickpeas to a mixing bowl, along with dijon, maple syrup, dill, salt and sunflower seeds. Stir to combine and mash few chickpeas to create texture. Set aside.

Potatoes

13.16 ounces baby red or yellow potatoes (12 baby potatoes),
water

Add potatoes to a small saucepan and add water. Bring to a boil over high heat, then reduce heat to medium. Cook uncovered for 15 minute. Then drain throughly and let cool on a cutting board. Once slightly cooled, slice each potatoes into 4 slices. Set aside.

Note: I think we can add 16 or 20 potatoes next time, so that each serving will get 4 to 5 potatoes, this time, each serving got just 3 potatoes 

Green Beans

2 cups water

Allow the water to boil.

7 ounces green beans, trimmed

Add washed and stems removed beans to steamer basket.

Insert the steamer basket to the pan with boiling water, close the pan, DO NOT reduce the heat and steam the beans for 7 minutes.

While they are cooking, fill in a large bowl with ice cold water. Once the green beans are done cooking, drain throughly and immediately add to the water to stop the cooking process. Drain and pat dry.

Chop each beans into 2 or just leave it.

Dressing

1/4 cup shallot, minced
1/2 tbsp dijon mustard
1/2 tbsp fresh thyme, chopped (3/4 tsp dried thyme)
1/2 cup white or red wine vinegar (I used red wine vinegar)
1/2 tsp salt
1/2 tsp black pepper powder
1/4 cup + 2 tbsp olive oil

Add dressing ingredients to a mason jar and shake vigorously to combine (or whisk in a small mixing bowl). Set aside.

Yields: 1 cup dressing (1/4 cup dressing per serving)

Salad

2 head lettuce, chopped (such as butter, green or romaine) (1/2 lettuce per serving)
24 green olives (6 green olives per serving)
24 kalamata olives (6 kalamata olives per serving)
1 pint grape tomatoes (divide into 4 servings)
1 cup red beet, grated using big whole grater or julienned (optional) (1/4 cup per serving)

To Serve

To serve, divide the lettuce between 4 plates and top with chickpeas, green beans, potatoes, olives, tomatoes and beets. Serve with dressing.

Taste Note: Tastes AWESOME
Source: minimalistbaker