Chickpea Nicoise Salad

Salads & sides

Chickpea Nicoise Salad





This super simple Chickpea Nicoise Salad is a twist on the french classic with lentils & crispy chickpeas. Everyone needs a simple salad that hits the spot & impresses guests in a hurry. This was a beautiful mish mash of ingredients that needed using up, so always feel free to throw in any greens, salad leaves or veg that is waiting in your fridge to be chopped into something lovely.


  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 straight away!


  • 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

  • Radishes/cucumber/something crunchy, chopped

  • Large handful of chopped parsley

  • Large handful of chopped chives/spring onions

  • 4 soft boiled eggs, quartered

  • 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

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