20 MINUTES | FEEDS 4 AS A SIDE, 2-3 AS A MAIN

Chickpea nicoise salad

This is a delicious, fresh and satisfying salad as is, but it would also be delicious with smoked fish flaked through or feta crumbled on top.

METHOD

  1. In a medium saucepan, cook the eggs for about 7 minutes in boiling water then cool immediately in a bowl of water. When cool enough to handle, peel and quarter and season. .

  2. Meanwhile in a large frying pan add 1 tbsp of oil, salt & pepper and the chickpeas. Fry them on a medium heat until crispy, takes about 6 minutes, stir halfway through then set aside.

  3. While the eggs are cooling, put the egg saucepan back on the heat and steam the green beans in about ½ mug of salted water, lid on, for about 4 minutes until just tender.

  4. Assemble the salad by adding everything to a large platter then in a glass/ jar add the dressing ingredients and shake/whisk until it looks creamy and combined. Pour the dressing over and toss everything together to coat. Enjoy immediately!

INGREDIENTS

280g cooked beluga/puy lentils or 1 x 400g tin lentils

560 cooked chickpeas or 2 x 400g tin chickpeas

200g green beans, topped but not tailed

Handful of pitted olives (which ever type you like best)

Radishes /cucumber/something crunchy, chopped

Large handful of chopped parsley

Large handful of chopped chives / spring onions

4 soft boiled eggs, quartered (7 minute eggs)

2 large handfuls of leaves (rocket, spinach, watercress..) 2 tbsp capers

1 tbsp coconut oil or ghee

Optional - leftover smoked fish, roast chicken, feta...

Dressing

1 teaspoon mustard eg dijon

1 teaspoon raw honey or maple syrup

2.5 tbsp apple cider vinegar / lemon juice

6 tbsp extra virgin olive oil

Salt and pepper.