One of my favorite flavor combos is the one found in a Nicoise Salad: the melding of creamy potatoes, fresh green beans, sweet tomatoes, and piquant olives hits all the right flavor notes. And while the salad itself, served on a bed of crisp lettuce, is one of my go-to salads, I also like to let the ingredients play out in other arenas, including a main-dish saute like this recipe for Chickpeas Nicoise from my new book More Quick-Fix Vegan. The already quick and easy recipe can be made even faster if you use leftover roasted potatoes or steamed green beans.
The photo was taken by Zsu Dever who has her own fantastic book coming out soon entitled Everyday Vegan Eats. It’s available for pre-order on Amazon. While you’re on Amazon, be sure to check out How to be Vegan by Elizabeth Castoria — it’s a great book with lots of helpful info for vegans, new and old. Oh, and I wrote the recipes for the book!
And now for the recipe for Chickpeas Nicoise from More Quick-Fix Vegan.
By the way, if you’d like to see more photos of the recipes from More Quick-Fix Vegan, be sure to visit my Pinterest page for the book.
And if you already have More Quick-Fix Vegan (or any of my other books) please tell the world about them via a brief review on Amazon — it only takes a minute of your time, and I’d really appreciate it. (thanks!)
from More Quick-Fix Vegan by Robin Robertson (c) 2014, Andrews McMeel Publishing.
1 pound small red potatoes, quartered or sliced 1/4-inch thick
6 ounces green beans, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
3 garlic cloves, minced
3 scallions, minced
Salt and freshly ground black pepper
1 1/2 cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
2 tablespoons Kalamata or Niçoise olives, pitted and halved
1 tablespoon white wine vinegar
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
Steam the potatoes for 5 minutes, then add the green beans and steam until both are just tender, about 5 minutes longer. Set aside.
Heat the oil in a large skillet over medium heat. Add the garlic and scallions and cook until fragrant, 30 seconds. Add the potatoes and green beans and season with salt and pepper to taste and sauté for 2 minutes. Add the chickpeas, tomatoes, and olives and heat through, about 2 minutes longer. Drizzle on the vinegar, add the parsley and basil. Toss gently to combine and serve.