Niçoise Salad

This is a great work-lunch nicoise salad. Pack the sturdier ingredients like chickpeas and almonds at the bottom of a jar, then layer in the other veg and eggs and top with lettuce so it stays fresh until lunch time.

Niçoise Salad

Servings 1
Prep Time 10 mins


  • 2 eggs
  • 50g green beans
  • ¼ iceberg lettuce, chopped
  • ¼ pack cherry tomatoes
  • 15g olives, halved
  • ¼ cup chickpeas, drained & rinsed
  • Juice 1/4 lemon
  • 2 tsp sliced almonds


  • Bring a pot of salted water to the boil. Bring a half full kettle to the boil.
  • Cook eggs. Cook eggs in pot of boiling water for 6–7 minutes for soft-boiled (10 minutes for hard-boiled). Drain, rinse under cold water for 2 minutes until cool, then peel. Cut into quarters and season.
  • Prep & cook beans. Place beans in a heat-proof bowl and cover with boiling water. Leave to cook for 2–3 minutes. Drain, rinse under cold water and drain again well.
  • Prep remaining salad ingredients. In a bowl, toss together beans, lettuce, tomatoes, olives, chickpeas, lemon juice and 1/4 tsp extra-virgin olive oil. Top with egg and almonds.


Nutritional Info (per serve)
Energy (kJ): 1297
 Energy (Cal): 310
 Carbohydrate (g): 16.9
 Protein (g): 19.8
 Fat (g): 17.1
 Saturated Fat (g): 3.2
 Sugars (g): 5.3
Calories: 310kcal



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