Salads · French · 25 min
Vegetarian Niçoise Salad with Lemony Chickpeas & Dijon Vinaigrette
- 25 min
- 2–6 servings
- 566 kcal / serving
A bright vegetarian Niçoise-inspired salad with lemony chickpeas, crisp green beans, potatoes, tomatoes, olives, and greens. It offers varied textures and a tangy Dijon vinaigrette, making a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ cupedamame, shelled
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ lbgreen beans
- ⅓ cupKalamata olives, pitted
- 1lemon
- ½ lbnew potatoes
- 1 (5 oz) pkgspring mix (mixed greens)
- edamame
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, pure maple syrup, salt, turmeric, ground, white wine vinegar
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- ¾ cupedamame, shelled
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ lbgreen beans
- 1lemon
- ½ lbnew potatoes
- 1 (5 oz) pkgspring mix (mixed greens)
- edamame
- lemons
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
Sauces, oils & condiments
- ⅓ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| edamame, shelled | ¾ cup | ||
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| green beans | ½ lb | 1 lb | 1 ½ lb |
| Kalamata olives, pitted | ⅓ cup | ⅔ cup | 1 cup |
| lemon | 1 | 2 | 3 |
| new potatoes | ½ lb | 1 lb | 1 ½ lb |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| edamame | 1 ½ cups | 2 ¼ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash all fresh produce. Halve the potatoes and place them in a medium saucepan; cover with salted water and bring to a boil.
- Rinse and drain the chickpeas, then transfer them to a small bowl. Squeeze in lemon juice, add turmeric and salt, and stir to marinate while you cook the other components.
- When the water boils, reduce heat and simmer the potatoes until nearly tender, about 10 minutes; then add the green beans and edamame and continue cooking until fork-tender. Drain and rinse under cold water.
- In a medium bowl, whisk together minced garlic, oil, white wine vinegar, Dijon mustard, maple syrup, salt, and pepper to form the dressing.
- Halve the grape tomatoes and thinly slice the olives; add both to the dressing and toss to coat.
- In a larger bowl, combine the spring greens with the marinated chickpeas, then fold in the cooled vegetables and toss to mix.
- Plate the mixture, dividing evenly between servings, and serve.
Two tips
- Leftovers can be stored in the refrigerator for up to 2 days.
- If olives aren’t on hand, swap in capers and adjust the salt to taste.
Nutrition per serving
- Calories
- 566 kcal
- Protein
- 22 g
- Carbs
- 72 g
- Fat
- 24 g
- Fiber
- 19 g
- Sodium
- 710 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.