Goddess Niçoise
- One 16-ounce can chickpeas, drained and rinsed
- 2 tablespoons capers
- ½ pound small, whole red potatoes
- ½ pound green beans, stems removed
- ½ small red onion, cut into thin strips
- ⅓ cup Niçoise olives (kalamata olives work, too)
- 8 cups chopped red leaf lettuce
- 1 cup cherry tomatoes (orange ones if you can get them)
- Fresh parsley and chopped chives, for garnish
- About ¾ cup Green Goddess Garlic Dressing
Instructions:
Traditionally it is served with tuna, but you can serve it with lightly mashed chickpeas that are spiked with briny capers.
- Prepare your steamer for the potatoes. Once it’s ready, steam the potatoes for 10 to 15 minutes; they should be pierced easily with a fork. Meanwhile, prepare an ice bath by filling a mixing bowl halfway with ice water. Add the green beans to the steamer and steam for 2 more minutes, until the beans are bright green.
- Transfer the potatoes and green beans to the ice bath immediately. Let them cool while you prepare everything else.
- Place the chickpeas in a mixing bowl and use a small potato masher or a fork to mash them. There should be no whole chickpeas left, but they shouldn’t be completely smooth like hummus, either; you want some texture. Add the capers and 2 tablespoons of the dressing. Mix well and set aside.
- To assemble, place the lettuce in wide bowls. In a Salade Niçoise, usually all the components are kept together, instead of tossed. Place a handful each of potatoes and green beans in piles on the lettuce, along with a wedge of sliced onion and a handful of tomatoes. Place a scoop of the chickpea mixture in the center and top with the olives. Garnish with fresh herbs and serve with the dressing on the side.