Niçoise Salad with Chickpea 'Tuna'
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant plant-based take on the French Niçoise salad, featuring chickpea 'tuna' with briny kelp flavor and a tangy Dijon vinaigrette. Loaded with fresh vegetables and potatoes, it's satisfying and full of summery flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup roasted sunflower seeds
- 15 ounces garbanzo beans (drained and rinsed)
- 2 tablespoons vegan mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon dried dill
- ¼ teaspoon kelp granules (optional)
- ¼-½ teaspoon salt & pepper (start with ¼ teaspoon (add more to taste))
- 4 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon dried oregano
- ¼ teaspoon salt & pepper
- 6 small potatoes (red or yellow)
- 4 ounces french green beans (haricot verts) (trimmed)
- 7 ounces romaine lettuce (chopped (or preferred lettuce))
- 4 ounces cherry tomatoes (halved)
- ½ cup cooked diced beets (about 1 medium-size beet, roasted and peeled)
- ¼ cup pitted green olives (sliced)
- ¼ cup diced cucumber (optional)
- ¼ cup chopped radishes (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 1010mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1870mg
- Calcium
- 139mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1010MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.