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Large shallow dish with butter lettuce and nicoise salad toppings, with a dish of crispy chickpeas and tomatoes and dressing in the background.

Next Level Niçoise Salad with Crispy Chickpeas and Caper Vinaigrette

A protein-packed twist on a classic Niçoise salad features flakes of albacore tuna, hard-boiled egg, cherry tomatoes and crispy chickpeas, drizzled with a tangy caper vinaigrette.
Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For Crispy Chickpeas:

  • 15 oz / 425 g chickpeas, drained and rinsed
  • vegetable or grapeseed oil, for frying
  • fine sea salt

For Caper Vinaigrette:

  • 2 tablespoons white wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • ¼ cup / 54 g extra virgin olive oil
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons drained capers
  • sea salt and freshly ground black pepper, to taste

For Assembly:

  • 1 head butter lettuce, leaves separated
  • 2 hard boiled eggs, peeled and coarsely chopped
  • 4 oz / 113 g cherry tomatoes, halved or quartered if large
  • 4.5 oz / 127 g Chicken of the Sea® Wild Catch™ Albacore

Instructions

  • To make crispy chickpeas, drain and rinse chickpeas and spread out on a paper-towel lined tray to dry completely, at least 30 minutes.
  • Fill a medium saucepan with about 1 inch of oil. Heat over medium until oil reaches approximately 360 degrees F.
  • Once oil is hot, add about half of chickpeas (more or less depending on the size of the pan you are using—you don't want to to overcrowd the pan). Cook until golden brown and crispy, about 6 to 10 minutes. Remove with a slotted spoon or wire skimmer and place on a paper-towel lined tray to cool. While still warm, sprinkle with fine sea salt and toss to coat.
  • Repeat with remaining chickpeas, being sure to bring the oil back up to temperature before adding the next batch.
  • Crispy chickpeas can be made ahead of time; once cool, they can be stored in an airtight container for up to 5 days.
  • To make caper vinaigrette, whisk together vinegar, mustard, and honey in a small bowl or jar. Slowly drizzle in olive oil, whisking vigorously, until emulsified. Whisk in parsley and capers, and season to taste with salt and pepper. Dressing will keep, refrigerated in a lidded jar or airtight container, for up to 5 days.
  • To assemble, arrange whole leaves of butter lettuce in shallow serving dishes. Sprinkle with flakes of albacore tuna, chopped hard-boiled egg, tomatoes, and a generous handful of crispy chickpeas. Drizzle with vinaigrette and enjoy!