Melissa Hemsley Chickpea Niçoise Salad | Vegetarian Recipe

Ingredients

• 6 eggs
• 1 tbsp oil or ghee
• 480g cooked chickpeas (2 x 400g tins, drained and rinsed)
• 400g green beans, topped but not tailed
• 1 big handful pitted olives
• 2 tbsp capers
• 1 small tin anchovies, 4 sun-dried tomatoes or extra olives and capers
• 2 handfuls sliced radishes or cucumber
• 1 big handful chopped fresh parsley
• 1 big handful chopped chives or spring onions or 1 red onion, thinly sliced
• 6 handfuls salad leaves – I like a mix of leafy ones like watercress and then firmer leaves like little gem
• 240g cooked beluga or Puy lentils (1 x 400g tin, drained and rinsed)
• 200g feta (optional)
• sea salt and black pepper
• 1 tsp Dijon mustard
• 2 tsp raw honey or maple syrup
• 3 tbsp apple cider vinegar or lemon juice
• 7 tbsp extra virgin olive oil