Vegan Niçoise Salad with Crispy Chickpeas and Mushroom “Scallops"

4 servings


15 minutes


45 minutes

  • 15 ½ oz chickpeas, drained and rinsed (1 can)
  • 3 tbsp oil
  • 16 waxy potatoes, such as tri-colored baby potatoes, scrubbed and cut into quarters
  • pinch of salt for cooking
  • 310 lb string beans, roughly 1 large handful (haricots verts)
  • 2 large king oyster mushrooms, trimmed and sliced into ¼" rounds
  • ½ cup cold water
  • 1 head of romaine or butter lettuce, washed
  • 1 bunch cupcake radishes, scrubbed, trimmed, and quartered
  • ¼ cup marinated artichoke hearts
  • ¼ cup Castelvetrano olives, drained and crushed
  • ¼ cup capers, drained
  • microgreens or dill for garnish
  • 2 shallots, large, sliced thin
  • 2 tbsp oil
  • ¼ cup cold water
  • ¼ cup vegan mayo such as Just Mayo
  • 1 lemon, juiced
  • 1 tsp salt, plus more for cooking
  • 1 large bunch of dill
  1. Preheat oven to 425 degrees. On a baking sheet, drizzle roughly 1 tablespoon oil over drained chickpeas and salt generously. Bake for about 20-30 minutes, shaking to roll the chickpeas around periodically, until golden. Give the pan one more shake, turn off the heat, and let the chickpeas dry out completely in the cooling oven while you prepare the rest of the salad.
  2. While the chickpeas cook, prepare the potatoes and string beans. Fill a medium saucepot about a quarter of the way with water. Using a steamer basket, cook the potatoes with a generous sprinkle of salt for about 20 minutes, or until tender. Remove the potatoes from the heat and let cool while you cook the string beans following the same method, cooking for about 7 minutes, until tender. If you don’t have a steamer basket, you can boil the potatoes and string beans.
  3. While the potatoes and string beans cook, prepare the dressing. In a medium pan, heat 2 tablespoons oil over medium heat and add the sliced shallots. Turn to low and cook, stirring frequently, for about 7-10 minutes until the shallots have caramelized. Sprinkle with salt. Add a ¼ cup of cold water to the hot pan and deglaze the brown bits from the bottom of the pan. Continue to cook until all of the liquid has been cooked off. Set aside to cool.
  4. In a food processor or high-speed blender, mix caramelized shallots, mayo, lemon juice, salt, and dill on high for about 2 minutes, or until very well incorporated. Taste and add ½ teaspoon more salt as needed. Set aside.
  5. Using the same, uncleaned pan as the shallots, heat 2 tablespoons oil over medium heat. Cook the sliced king oyster mushrooms until brown on both sides. Add ½ cup cold water to deglaze the pan. Cover to steam for about 2-3 minutes. Cook remaining water off. Salt and set aside.
  6. Assemble the salad after each cooked component has cooled, by layering lettuce, string beans, potatoes, oyster mushroom scallops, radishes, marinated artichokes, olives, crunchy chickpeas, capers, and dressing. Garnish with microgreens or dill. Serve and enjoy!