Spiced Niçoise Salad

  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    28 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    165 milligrams
  • Sodium

    1165 milligrams
  • Carbohydrate

    45 grams
  • Fiber

    8 grams
  • Protein

    27 grams
  • Sugar

    7 grams


  • Kosher salt
  • 8 ounces green beans, trimmed
  • 3 large eggs
  • 1 to 2 tablespoons harissa, to taste
  • 1/2 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 2 hearts romaine lettuce, chopped
  • 2 5-ounce cans oil-packed tuna, drained
  • 12 pitted kalamata olives, halved
  • 2 pieces flatbread, toasted and cut into wedges


Step 1

Bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 3 minutes. Remove with tongs and transfer to a large bowl of ice water to stop the cooking; reserve the pan of water. When the green beans are completely cooled, remove and pat dry with paper towels.

Step 2

Return the water to a gentle simmer. Carefully add the eggs and cook 10 minutes, then drain and rinse under cold water. Peel the hard-boiled eggs and cut into wedges.

Step 3

Meanwhile, whisk the harissa, 1 tablespoon water, the lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil until smooth. Stir in the chickpeas and tomatoes and let marinate 10 minutes; season with salt.

Step 4

Divide the romaine among bowls. Top with the marinated chickpea mixture, green beans, tuna, eggs and olives. Drizzle with any remaining dressing from the bowl. Serve with the flatbread.

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