Description
This vegan Nicoise salad is a fresh and flavorful twist on the classic French salad, featuring tender baby potatoes, crisp green beans, juicy cherry tomatoes, artichoke hearts, chickpeas, and olives tossed in a zesty Dijon vinaigrette. Perfect as a light lunch or elegant starter, it’s packed with vibrant vegetables and plant-based protein for a hearty yet healthy meal.
Ingredients
For the Salad
- 10 ounces baby potatoes
- ½ medium red onion, sliced
- 6 ounces fresh green beans
- 4 ounces baby romaine lettuce
- 6 ounces cherry tomatoes (about 1 cup), halved
- 1 cup canned chickpeas, drained and rinsed
- 1 (6.5 ounce/184 gram) jar marinated artichoke hearts, drained
- ¼ cup pitted olives (Nicoise or Kalamata recommended)
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
For the Dressing
- ⅔ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons finely chopped fresh shallots
- 1 garlic clove, minced
- 1 teaspoon creamy Dijon mustard
- ¼ teaspoon salt
Instructions
- Cook the Potatoes: Place the baby potatoes in a medium saucepan, cover with water, and bring to a boil over high heat. Boil until fork tender, about 15 minutes. Drain the potatoes and return them to the pot to cool for a few minutes.
- Make the Dressing: While the potatoes cook, combine olive oil, red wine vinegar, shallots, garlic, Dijon mustard, and salt in a jar with a lid. Seal tightly and shake vigorously to emulsify and mix the dressing well.
- Toss Potatoes with Dressing: Once the potatoes are cool enough to handle, cut them in half. Place them in a bowl or back in the pot, add 2 tablespoons of the prepared dressing, and gently stir to coat evenly.
- Soften the Onion (Optional): Place the sliced red onion in a small bowl and cover with cold water. Let it soak while preparing the other ingredients to mellow its sharpness.
- Steam the Green Beans: Fill a pot with a few inches of water and fit with a steamer basket. Bring the water to a boil over high heat, add the green beans to the basket, cover, and steam for about 4 minutes until bright green and tender-crisp. Remove and let cool.
- Assemble the Salad: Arrange baby romaine lettuce on a large plate or salad bowl. Neatly arrange cherry tomatoes, chickpeas, marinated artichoke hearts, olives, capers, dressed potatoes, steamed green beans, and drained onions (if soaked) on top of the lettuce.
- Dress and Garnish: Drizzle the salad with as much of the remaining dressing as desired. Sprinkle chopped fresh parsley, and season with salt and pepper to taste.
- Serve: Serve the vegan Nicoise salad immediately as a refreshing light lunch or elegant starter.
Notes
- Use Nicoise olives if available for authentic flavor; Kalamata olives are a good alternative.
- If you don’t have a steamer basket, briefly boiling the green beans works well as a substitute.
- This recipe yields more dressing than needed; store any leftovers in an airtight container in the refrigerator for up to one week.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Steaming
- Cuisine: American, French
