Preheat oven to 425℉ and prepare 2 large baking sheets.
Onto one of the baking sheets arrange the halved potatoes and drizzle a small amount of olive oil, salt and pepper. Use your hands to gently combine. On the second sheet arrange the asparagus and repeat with the olive oil, salt and pepper. Place in the oven, on two separate racks if needed. Roast the potatoes for 40 to 45 minutes until golden, flipping halfway, and roast the asparagus for 16 to 18 minutes until tender. Remove the asparagus from the baking sheet and set aside.
To the now empty baking sheet carefully arrange the chickpeas, drizzling a small amount of olive oil, salt and pepper and gently tossing to combine. Place in the oven and roast for 35 to 40 minutes, until golden and crisped (but not burnt).
While things are cooking, you can prepare the vinaigrette. In small bowl or jar, add all the ingredients for the vinaigrette then whisk or shake the jar (with the lid on) vigorously until emulsified. Set aside.
Arranging the salad: If serving for a group, grab a large platter or dish and arrange the lettuce in a layer on the bottom. Once the roasted potatoes, chickpeas and asparagus have cooled to a warm or room temperature, arrange them in little 'pockets' throughout the platter (or however you like!). Fill in the gaps with the tomatoes, olives, and capers. Finally, evenly drizzle the vinaigrette over the salad and serve! Your guests can now graze away and take what they want.If you are serving the Nicoise Salad for just yourself or one other person, you can skip arranging the salad on a platter and just arrange your own individual plate with the ingredients, then store the remaining ingredients in meal prep containers in the fridge.
