Salmon salade niçoise with chickpeas
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Time to make:
$4.10 per serve
(at time of publication)
Full ingredients list:
- 4 eggs
- 300g green beans, trimmed, halved
- 200g crusty wholegrain bread
- 2 red onions, sliced
- 400g can no-added-salt chickpeas, rinsed, drained
- 2 x 210g cans salmon in spring water, drained, flaked
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 3 garlic cloves, crushed
Nutritional information (per serve)
Instructions and steps:
Step 1 Put eggs in a medium saucepan and cover with cold water; bring to the boil to either soft-boil eggs (for 6 minutes) or hard-boil eggs (for 8–10 minutes). Steam green beans until just tender. Tear crusty bread into bite-size pieces and grill until evenly browned.
Step 2 Immerse eggs in cold water to cool. Shell eggs and halve. Put steamed green beans in a salad bowl with onions and chickpeas.
Step 3 Make vinaigrette: Combine all ingredients and pour into salad bowl; toss lightly to combine.
Step 4 Divide bread among serving plates; top with bean, onion and chickpea salad. Place salmon and two egg halves on each plate of salad; season with cracked black pepper and serve.
About this recipe
First published: October 2014