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  • Writer's pictureMeagan Currell

Niçoise-inspired salad

Updated: Aug 17, 2022

I was in France last week and spent a lot of time in Nice. The food is SPECTACULAR and mixes both Mediterranean and Italian influence due to its history and proximity to both.

This is my take on a Niçoise salad, which typically has tuna or fish (but I’m adding mashed chickpeas instead) and olives (which I don’t like but you could definitely add!). It also contains lots of fresh vegetables and herbs, potato for starch, and egg for protein. The dressing is a really light dijon-based dressing. It’s colorful and delicious, I hope you love it! xo


1 can chickpeas

4 hard boiled eggs

1 bundle of asparagus (around 15 oz)

6 small tricolored potatoes

3 stems of cherry tomatoes on the vine (around 15 tomatoes)

1/2 cucumber cut lengthwise

3 sprigs of fresh basil

2 tbsp minced chives

4 tbsp olive oil

1 tbsp balsamic vinegar

2 tsp dijon

pinch of sea salt

recipe (makes 4 servings)

  1. add olive oil to a frying pan and lay your asparagus down in a thin layer on pan (I used a square pan so this would be easier)

  2. let cook for 10 mins until asparagus are soft enough to chew but still hold their shape

  3. boil potatoes (15 mins) and eggs (12 mins)

  4. empty chickpeas into a medium mixing bowl and loosely mash with a fork

  5. add 1 tbsp olive oil, 1 tsp dijon, 1 tbsp chives, and pepper to taste to chickpea mixture

  6. to make the dressing, whisk together 2 tbsp olive oil, 1 tbsp dijon, balsamic vinegar, 1 tbsp chives, and sea salt

  7. plate asparagus first, then add sliced cucumber, cherry tomatoes, boiled potatoes, and hard boiled eggs

  8. add chickpea mixture on top, sprinkle with basil leaves and additional chives, and enjoy!

prep time: 25 mins

nutrition per serving: 460 calories, 19g protein, 39g carbohydrate, 22g fat, 13g fiber

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