Niçoise-Style Salad

Fresh vegetables, nutty farro, olives, and chickpeas make a very hearty salad.

2026-05-30T22:52:17.603Z • 15 mins prep + 30 mins cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 2 cups salad greens
• 3 small red potatoes, quartered
• 2 cups fresh green beans, cut into 2-inch pieces
• 1/3 cup chickpeas, rinsed and drained
• 1 red bell peppers, sliced thin
• 1 cup cucumber, diced
• 1/3 cup farro, dry
• 2 tbsp Kalamata olives, halved
• 2 tbsp fresh green onions (green part only), sliced
• 3 tbsp olive oil, divided
• 1 tsp dried thyme
• 1 tsp sumac
• 1 tsp Dijon mustard
• 2 tsp maple syrup (pure)
• 1/8 tsp salt

Instructions

1. Preheat oven to 400°F. Lightly coat the potato quarters with olive oil, a dash of salt, and thyme. Place on baking sheet with parchment paper and cook for 15 minutes until fork ready.
2. Cook farro according to package directions. Drain and let cool to room temperature.
3. In a pan, a 1 tbsp olive oil and heat over medium-high. Once oil is shimmering, add the green beans and bell peppers to cook for 3 to 5 minutes until al dente. Remove from heat.
4. In a small bowl, whisk together 2 tbsp olive oil, sumac, Dijon mustard, and maple syrup. Set dressing aside.
5. Divide salad greens among two dinner plates.
6. Top each plate with potatoes, green beans, chickpeas, red bell peppers and cucumber, cooled farro, and Kalamata olives.
7. Drizzle dressing evenly over each salad just before serving and toss gently to combine.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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