Ingredients
The following ingredients have 4 Servings
- Olive oil, for drizzling
- 2 15-ounce (425 g) cans chickpeas, drained, rinsed, and dried thoroughly
- 2 tablespoons capers
- 1.25 pounds (566 g) small red potatoes, quartered
- 8 ounces (225 g) haricot verts (thin green beans)
- 5 red radishes, ends trimmed and cut in half
- salt and black pepper, to taste
- 1 dry pint cherry tomatoes, cut in half
- 1/2 cup pitted niçoise or kalamata olives
- 2-3 tablespoons freshly squeezed lemon juice
- 1/4 cup (60 mL) extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 tablespoon minced shallot
- 2 tablespoons chopped chives
- 1/2 tablespoon fresh thyme
- salt & pepper, to taste
Instruction
- *If you have time, drain, rinse, and dry chickpeas in advance – this allows them to crisp up more in the oven. Preheat the oven to 425F and prep all the vegetables. Set a baking sheet aside.
- add the chickpeas, capers, a drizzle of olive oil, and salt to a large bowl and mix well. Spread across 2/3 of the baking sheet. Toss the potatoes in the same bowl with oil and salt, then transfer to the other 1/3 of the sheet. Roast on the top rack of the oven for 30 minutes.
- in the meantime, whisk the lemon juice, oil, mustard, shallot, chives, thyme, and salt and pepper together in a small bowl until emulsified. Toss the green beans and radishes with salt and oil in the same large bowl as before, then set aside.
- remove the baking tray from the oven and push the chickpeas to the side – they should be crispy. Add the green beans and radishes to the center of the tray, then roast on the top rack of the oven for an additional 13-15 minutes.
- Transfer the roasted elements to a large tray, then add on the tomatoes, olives, and dressing. Niçoise salad is usually served with the elements divided and at a slightly warm or room temperature, but you do you!
