Vegan Nicoise Salad
Vegan Nicoise Salad is a hearty salad originating from Nice, France, made with tons of fresh, seasonal ingredients, and is perfect for sharing! In this version we’re making it 100% plant-based and finishing it with a delightfully tangy vinaigrette.
Jump to RecipeIngredients & Inspiration
The traditional Nicoise Salad which hails from Nice, France, typically consists of lettuce, tomatoes, hard-boiled eggs, tuna or anchovies, roasted potatoes, French green beans and olives, all dressed in olive oil or vinaigrette. It’s also typically served warm or room temperature. A very hearty, filling salad, with a good balance of carbs, protein and fat!
In this Vegan Nicoise Salad we are subbing out the animal protein for chickpeas, and swapping the green beans for asparagus. Of course, you can use green beans if you have them, but I personally love the flavour of asparagus when it’s roasted! Below is a quick overview of what this recipe requires:
- canned chickpeas
- mini yellow/red or fingerling potatoes
- fresh asparagus
- green leaf lettuce or spinach
- tomatoes (cherry, grape or roma)
- olives (green, stuffed, kalamata)
- capers
- green lettuce
- olive oil
- red wine vinegar
- garlic
- Dijon mustard
- green onions
- salt and pepper
How to Make Vegan Nicoise Salad
The steps to make a Vegan Nicoise Salad are simple and fuss free! We roast some of the veggies while leaving some raw, and whip up a quick dijon vinaigrette while things cook.
- Prepare 2 large baking sheets. Onto one of the baking sheets arrange the halved potatoes and toss with olive oil, salt and pepper. On the second sheet arrange the asparagus and repeat with the olive oil, salt and pepper. Place in the oven and 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).
- 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!
A Very Nice Salad
Whether you’re enjoying it as a hearty main meal or grazing as a light lunch, this Vegan Nicoise Salad is always a winner! With all the fresh veggies, bright flavours and so many textures, there’s something for everyone to love. Feel free to get creative and swap or add additional veggies. Try roasting up some radishes or carrots, or add some fresh cucumber slices and red onion! There’s lots of room for experimenting. 😉
If you enjoyed this recipe, you might also love my Roasted Carrot, Beet & Brussels Salad, Feta & Chickpea Rainbow Salad, or my BBQ Ranch Potato Salad!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Vegan Nicoise Salad
Ingredients
Method
- 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.
