pinch of red pepper flakes or a dash of cayenne pepper
juice of ½ a lemon
splash of apple cider vinegar
large pinch of sea salt
freshly ground black pepper
generous splash of olive oil
about ¼ cup chopped dill
for the shallot vinaigrette
1 shallot - minced
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
generous squeeze of lemon juice
pinch of sea salt
freshly ground black pepper
about ¼ cup of olive oil
for the salad
about 1 lb small/young potatoes
sea salt
neutral coconut, avocado, or grape seed oil
2 large handfuls green beens - strings removed if present
1 head of butter lettuce or other salad greens
1½ - 2 cups cherry tomatoes - halved
about 1 cup olives - roughly chopped
Instructions
to make the chickpea tuna
Mash the chickpeas with a potato masher or a fork in a medium bowl. Add the sunflower seeds, red onion, capers, mustard, smoked paprika, red pepper flakes/cayenne, lemon juice, apple cider vinegar, salt, black pepper, olive oil, and dill. Mash everything together lightly, and then mix thoroughly. Alternatively, add all the ingredients to a food processor and pulse into a chunky mixture. Taste for salt and adjust if needed. Set aside.
to make the shallot vinaigrette
In a small bowl, combine the minced shallot with apple cider vinegar, mustard, lemon juice, salt, and pepper and whisk to mix. Add the olive oil and whisk to emulsify. Set aside.
to make the salad
Boil the potatoes in salted water until soft throughout, taking care not to overcook them. Drain and let cool. Cut the potatoes in halves and/or quarters and set aside.
Arrange the lettuce leaves on a large platter. Arrange the green beans, potatoes, tomatoes, and olives on top. Spoon the chickpea 'tuna' over the salad and drizzle with the vinaigrette. Enjoy!
Recipe by Golubka Kitchen at https://golubkakitchen.com/vegan-chickpea-nicoise-salad/