3 tablespoons fresh squeezed lemon juice (about ½ a medium lemon)
¼ cup extra-virgin olive oil
2 tablespoons chopped parsley
2 tablespoons chopped dill
Sea salt and fresh black pepper
For the salad:
3 cups mixed baby salad greens
1 cup green beans, blanched and chopped
½ cup chickpeas, rinsed and drained
½ cup cherry tomatoes, sliced
2 hard boiled eggs, sliced
6 gherkin pickles
2 tablespoons capers, rinsed
Preheat the oven to 450 degrees.
Arrange the chopped potatoes on a baking sheet. Drizzle with the 1 tablespoon olive oil and toss with the garlic and pinches of salt and pepper. Roast in the oven for 20 minutes, or until golden brown and crunchy on the edges.
Meanwhile, make the dressing: Whisk together the shallot, Dijon, lemon juice, olive oil, parsley, dill, and pinches of salt and pepper. Taste and adjust seasonings.
When the potatoes are done, assemble the salads with the greens, green beans, chickpeas, tomatoes, eggs, pickles, capers, and potatoes. Serve the dressing on the side, or toss salad greens together with the dressing, green beans, chickpeas, potatoes, and tomatoes and then top salad with the eggs, gherkins, and capers.
Recipe by Love and Lemons at https://www.loveandlemons.com/chickpea-nicoise-salad-roasted-potatoes/