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sheet-pan vegan niçoise salad

5.0

(8)

frommybowl.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

*If you have time, drain, rinse, and dry chickpeas in advance – this allows them to crisp up more in the oven. Preheat the oven to 425F and prep all the vegetables. Set a baking sheet aside.

Step 2

add the chickpeas, capers, a drizzle of olive oil, and salt to a large bowl and mix well. Spread across 2/3 of the baking sheet. Toss the potatoes in the same bowl with oil and salt, then transfer to the other 1/3 of the sheet. Roast on the top rack of the oven for 30 minutes.

Step 3

in the meantime, whisk the lemon juice, oil, mustard, shallot, chives, thyme, and salt and pepper together in a small bowl until emulsified. Toss the green beans and radishes with salt and oil in the same large bowl as before, then set aside.

Step 4

remove the baking tray from the oven and push the chickpeas to the side – they should be crispy. Add the green beans and radishes to the center of the tray, then roast on the top rack of the oven for an additional 13-15 minutes.

Step 5

Transfer the roasted elements to a large tray, then add on the tomatoes, olives, and dressing. Niçoise salad is usually served with the elements divided and at a slightly warm or room temperature, but you do you!

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