vegan nicoise salad

For a healthy, filling, refreshing summer salad, make this French-style vegan Chickpea Salad Niçoise with Dairy-Free Lemon Dijon Dressing.

Chickpea Salad Niçoise

olive oil

lemon juice

Dijon mustard

shallots

agave

white miso

fine sea salt

black pepper

oregano

(14 ounces 400 mL) chickpeas, drained and rinsed (see Tip)

romaine lettuce

grape tomatoes, halved

cucumber

Greek olives

red onion, thinly sliced

chives

capers

Make the Lemon Dijon Dressing

In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, pepper, and oregano. Whisk to combine. Set aside to allow the flavors to meld together.

 Prepare the Chickpeas

In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine. Set aside.

Make the Salad

Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high, add the green beans, and cook until the beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water. Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water.
Drain the green beans. Pat dry the potatoes and green beans.

Assemble the salad

Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans, potatoes, tomatoes, cucumber, olives, and red onion over the romaine. Sprinkle with seasoned chickpeas, chives, capers, and a pinch each of salt and pepper.

Serve with dressing 

Serve the Lemon Dijon Dressing on the side for drizzling. (Alternatively, you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)

Vegan Nicoise Salad is made with a combination of pantry staples and fresh produce for an amazing main dish salad that&#x27;s hearty and delicious. Homemade lemon vinaigrette gives this salad the essence of a traditional nicoise salad with plant based protein and fiber for a satisfying meal that tastes incredible.

Vegan Nicoise Salad

lb. baby red potatoes

dijon mustard

herbs de Provence*

asparagus

lemon

extra virgin olive oil

Tablespoon dijon mustard

garlic (zested)

½ head romaine (3 cups chopped)

white beans*

kalamata olives

red pepper strips

cucumbers (sliced thin)

Preheat oven to 400 degrees.

Wash potatoes and pat dry. If potatoes are small, cut in half.  Larger potatoes can be cut into quarters.  Cut them into similar sizes so they&#39;ll cook at the same rate. Place on rimmed baking sheet in a single layer. Drizzle with olive oil and mustard.  Toss until well coated and then sprinkle with herbs de Provence.  Toss again.  Roast potatoes for 25 minutes, or until tender when pierced with a fork.

PREPARE POTATOES:

Rinse asparagus with cool water and pat dry.  Trim off woody end and lay asparagus onto a separate baking sheet in a single layer.  Drizzle with olive oil and sprinkle with freshly ground black pepper.  Roast in preheated 400 degree oven for 8 minutes.  Timing could vary from 5-10 minutes depending on thickness of spears.  Asparagus will turn bright green when still al dente and perfectly done.

PREPARE ASPARAGUS:

Zest garlic clove and lemon into a small bowl.  Add dijon mustard and whisk to form a paste.  Squeeze the juice from the lemon over the paste and whisk well. Slowly drizzle the oil into the bowl while whisking. Continue to whisk until emulsified.  Set aside.

Get the salad ingredients and a large serving platter ready to assemble.  Start by spreading out the fresh greens. Then add the roasted asparagus, herby potatoes, sliced hearts of palm, roasted red pepper strips, small white beans, kalamata olives, and thinly sliced radish.

Drizzle some lemon vinaigrette over the salad and serve the remaining dressing on the side.

PREPARE  NICOISE SALAD DRESSING:

https://www.youtube.com/watch?v=Yf-wEeNi2oE

Vegan Nicoise Salad is made with a combination of pantry staples and fresh produce for an amazing main dish salad that’s hearty and delicious. Homemade lemon vinaigrette uses just 4-ingredients and gives this salad the essence of a traditional Niçoise salad…but with plant based protein abs fiber for a satisfying meal that tastes incredible.  Find the full recipe here: https://debraklein.com/vegan-nicoise-salad/

How to make Vegan Salad Nicoise

This plant-based twist on the classic Niçoise Salad uses roasted vegetables and crispy chickpeas for a vibrant, wholesome, and hearty meal! 

Sheet-Pan Vegan Niçoise Salad

Olive oil,

(566 g) small red potatoes, quartered

(225 g) haricot verts (thin green beans)

red radishes, ends trimmed and cut in half

salt and black pepper,

dry pint cherry tomatoes, cut in half

niçoise olives

(60 mL) extra virgin olive oil

shallot

thyme

salt & pepper,

Prep

*If you have time, drain, rinse, and dry chickpeas in advance &#8211; this allows them to crisp up more in the oven. Preheat the oven to 425F and prep all the vegetables. Set a baking sheet aside.

Roast: 

add the chickpeas, capers, a drizzle of olive oil, and salt to a large bowl and mix well. Spread across 2/3 of the baking sheet. Toss the potatoes in the same bowl with oil and salt, then transfer to the other 1/3 of the sheet. Roast on the top rack of the oven for 30 minutes.

Make the Dressing: 

in the meantime, whisk the lemon juice, oil, mustard, shallot, chives, thyme, and salt and pepper together in a small bowl until emulsified. Toss the green beans and radishes with salt and oil in the same large bowl as before, then set aside.

Get it Crispy: 

remove the baking tray from the oven and push the chickpeas to the side &#8211; they should be crispy. Add the green beans and radishes to the center of the tray, then roast on the top rack of the oven for an additional 13-15 minutes.

Serve

Transfer the roasted elements to a large tray, then add on the tomatoes, olives, and dressing. Niçoise salad is usually served with the elements divided and at a slightly warm or room temperature, but you do you!

Can we use a bit less oil and maybe a tiny bit of water in the dressing?

Another amazing recipe! Simple, quick, and delicious. Perfect for spring. I used to love Niçoise salads before going vegan and this is such a great vegan version

I have had this multiple times now, to the point where I even started substituting vegetables i have on hand. Such a good recipe, thanks!

So good. The chickpea caper combo is epic and would be so good on basically anything...

This recipe was amazing! I used veggies I already had in the fridge. I used sweet potatoes and brocolini. I gave them the option of the dessing from this recipe or your jalepeno cilantro dessing. The kids even loved it!! It was super easy and is now going to be a regular in our house. Thank you Caitlin!

This was fantastic and will be a regular in our meal rotation.  Because I've never been a fan of radishes, I considered eliminating them altogether but then decided to give it a try.  Roasting them removes the sharpness and they were quite pleasant.  The whole dish was really good - the mix of flavors, textures and temperatures is wonderful.  I altered the dressing recipe by eliminating the oil and adding some white wine vinegar instead.  I saw a suggestion on an earlier comment to add some maple syrup and/or agave syrup, which I think would be good too.  Hat tip to you, Caitlin, for another winner of a recipe.

This is such a great recipe! It’s easy and quick but still feels like a really nice meal that would take awhile to make.

Just had this for dinner; it was amazingly tasty and easy to throw together! Highly recommend!

I absolutely love this vegan Nicoise salad with dijon and herb roasted potatoes, hearts of palm, white beans, green beans and the BEST creamy vinaigrette I've ever had. 

potatoes

tbsp dijon mustard

tsp Herbes de Provence

garlic powder

salt

¼ tsp pepper

romaine lettuce, chopped

cherry tomatoes, halved

(a large handful) of French green beans

15 oz can cannellini beans, drained and rinsed

¾ cup hearts of palm, sliced thinly

⅓ cup niçoise or kalamata olives, halved

tbsp shallots

tbsp champagne vinegar

tsp dijon mustard

½ tbsp tamari or soy sauce

½ tbsp white or yellow miso

Whisk together olive oil, dijon, herbes de Provence, garlic powder, salt and pepper. Toss potatoes in olive oil mixture and spread evenly on a baking sheet. Roast until tender and slightly crispy - about 30-35 minutes. 

Meanwhile, bring water to a boil in a small pot. Reduce heat to low, then add green beans for 2 minutes, until bright green and tender. Immediately transfer to a bowl filled with ice water to stop cooking. 

Whisk together all ingredients for dressing. Stir 2 tbsp of dressing into cannellini beans. 

When potatoes are finished, let cool for 10 minutes before assembling salad. Toss everything well in dressing and serve. 

Yum!! Loved the dressing with these potatoes! Will definitely make again.

I think this might be my favourite meal salad of all time! That dressing is sooooo delicious and tangy. Love the addition of the herbes de provence too.

Soooo delicious and refreshing. I will definitely keep this in my rotation.

In this vegan Nicoise salad, roasted potatoes, green beans, briny olives, and lots of garden fresh veggies, like juicy cherry tomatoes and cucumber, are served over a bed of crispy lettuce then dressed with a zesty Dijon vinaigrette. This vegan salad niçoise offers a plant-based twist on the classic and is destined to be served outside, under the summer sun alongside a glass of wine. Perfect for hot summer nights!

basil leaves

tsp salt

garlic

maple syrup

oz green beans

Salt and pepper (to taste)

manzanilla olives

lettuce

cherry tomatoes (halved)

carrots (peeled and shredded with peeler)

beets (boiled until soft and sliced thin)

red onion (sliced thin)

Make potatoes by tossing in olive oil and seasoning with salt and spreading on a sheet pan, Roast at 400 degrees until soft inside and crisp outside (about 30 mins)

Roast garlic by slicing off the bottom carefully then making a packing with foil. Drizzle with oil and wrap tightly. Roast for about 20 minutes in oven with potatoes. Place foil packet on the sheet pan to prevent dripping in oven.

Make beans by sauteing  in olive oil over medium heat for 5 minutes, season with salt and pepper. Add 2 tbsp of water and cook two more minutes to finish steaming

Make dressing by combining the ingredients in a blender until smooth.

Arrange salad ingredients attractively on a platter in sections and  then drizzle with the dressing.

Enjoy immediately. Or do not dress until serving and enjoy for up to 3 days.

A healthy vegan version of the classic Nicoise salad with lentils and hearts of palm and a low oil vinaigrette dressing

Healthy Nicoise Salad

red potatoes (quartered)

puy lentils (cooked)

nicoise olives

green beans (trimmed)

hearts of palm (sliced)

baby spinach

Red Onion (sliced)

red wine vinegar

Tablespoon shallot

capers (minced)

Boil a large pot of water.&nbsp; Add the potatoes and cook until for tender.&nbsp; Remove the potatoes, and cool under running water to stop the cooking process.&nbsp; Quickly blanch the green beans in the pot of boiling water. Cool under running water with the potatoes.

Top 6 vegan nicoise salad recipes from across the web

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Vegan Nicoise Salad

Sheet-Pan Vegan Niçoise Salad

Vegan Nicoise Salad

Vegan Nicoise Salad

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Top 6 vegan nicoise salad recipes from across the web

The most viewed vegan nicoise salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Salad Niçoise

Vegan Nicoise Salad

Sheet-Pan Vegan Niçoise Salad

Vegan Nicoise Salad

Vegan Nicoise Salad

Healthy Nicoise Salad

The most viewed vegan nicoise salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine