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Hannah Sunderani | Vegan Recipes
@twospoons.ca

155,317 followers

VEGAN CHICKPEA SALAD NIÇOISE 🥗 Transport yourself to the South of France with this dish! It’s crunchy, flavourful and hearty - filling enough to have for lunch or dinner - and stuffed with nutritious veggies. Confession: the citrusy lemon vinaigrette is so good I sometimes eat it with a spoon 😂 Here’s how you make it 👇 & find the full ingredient list on the blog! MAKE THE LEMON DIJON DRESSING: - In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, pepper, and oregano. Whisk to combine. Set aside to allow the flavours to meld together. PREPARE THE CHICKPEA MEDLEY: - In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine. Set aside. MAKE THE SALAD: - Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high, add the green beans, and cook until the beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water. - Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water. Drain the green beans. Pat dry the potatoes and green beans. - Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans, potatoes, tomatoes, cucumber, olives, and red onion over the romaine. Sprinkle with the seasoned chickpeas, chives, capers, and a pinch each of salt and pepper. Serve the Lemon Dijon Dressing on the side for drizzling. (Alternatively, you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.) More wholesome vegan recipes ➡️ @twospoons.ca 🌱 📷: @modernfoodstories . . . #easyveganmeals #frenchinspired #veganfrenchfood #veganrecipes #plantbasedrecipes #veganiseasy #summersalad #veggiefood #easyveganrecipe #bestofvegan #plantbasedprotein