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🥗 Vegan Nizza Salad Assembly

470 kcal · 30 min · 4 servings

Ingredients

• Canned chickpeas 400 g
• Shallots 3 pcs.
• Lemons 2 pcs.
• Vegan salad mayonnaise 150 ml
• Sugar pinch
• Salt pinch
• Pepper, black ground pinch
• Olives, black 50 g
• Romaine lettuce 2 pcs.
• Vine tomatoes 2 pcs.
• Salad cucumbers 0.3 pcs.
• Green beans 200 g
• Olive oil 3 tbsp
• Basil, fresh 15 g

Instructions

1. 1. Pour the chickpeas into a colander and rinse them under cold water.
2. 2. Cut the shallots in half and peel off the skin.
3. 3. Dice one shallot very finely.
4. 4. Cut the remaining shallot into thin strips.
5. 5. Wash one lemon thoroughly.
6. 6. Grate the fine zest of the lemon and measure out exactly 1 teaspoon.
7. 7. Cut the lemon in half and squeeze out the juice.
8. 8. Place the chickpeas into a bowl.
9. 9. Mash the chickpeas roughly with a fork.
10. 10. Mix the mashed chickpeas with vegan salad mayonnaise.
11. 11. Fold in the finely diced shallot.
12. 12. Add the lemon zest.
13. 13. Add 1 teaspoon of lemon juice.
14. 14. Season the mixture to taste with sugar, salt, and pepper.
15. 15. Set the chickpea mixture aside.
16. 16. Drain the olives.
17. 17. Slice the olives into rings.
18. 18. Remove the hard core from the romaine lettuce.
19. 19. Wash the romaine lettuce.
20. 20. Spin the lettuce dry.
21. 21. Tear the romaine lettuce into bite-sized pieces.
22. 22. Wash the tomatoes.
23. 23. Remove the core from the tomatoes.
24. 24. Dice the tomatoes roughly.
25. 25. Wash the cucumber.
26. 26. Cut off the ends of the cucumber.
27. 27. Dice the cucumber.
28. 28. Pour 1 liter of water into a pot.
29. 29. Bring the water to a boil.
30. 30. Wash the green beans.
31. 31. Remove the ends of the green beans.
32. 32. Cut the green beans into pieces about 2 cm long.
33. 33. Add the green beans to the boiling water.
34. 34. Cook the beans for about 8 to 10 minutes until al dente.
35. 35. Drain the beans.
36. 36. Shock the beans with cold water.
37. 37. Place the shallot strips into a second bowl.
38. 38. Add the cooled green beans.
39. 39. Add the olive rings.
40. 40. Add the romaine lettuce pieces.
41. 41. Add the tomato cubes.
42. 42. Add the cucumber cubes.
43. 43. Add the remaining lemon juice.
44. 44. Add olive oil.
45. 45. Mix everything well.
46. 46. Season the vegetable mixture to taste with sugar, salt, and pepper.
47. 47. Set the vegetable bowl aside.
48. 48. Wash the second lemon.
49. 49. Slice the lemon into thin rounds.
50. 50. Wash the basil.
51. 51. Shake the basil dry.
52. 52. Pluck the basil leaves from the stems.
53. 53. Divide the vegetable mixture onto deep plates.
54. 54. Place the chickpea mixture on top of the salad.
55. 55. Garnish the salad with the basil leaves.
56. 56. Garnish the salad with the lemon slices.
57. 57. Serve the salad.

Nutrition per serving

• kcal: 470
• Protein: 15 g · Fett/Fat: 28 g · Carbs: 43 g