Vegan Salad Nicoise

Elevate your plant-based dining with this vibrant and satisfying Vegan Salad Niçoise! Packed with tender baby potatoes, crisp green beans, and protein-rich chickpeas, this Mediterranean-inspired salad bursts with fresh and savory flavors. Juicy cherry tomatoes, briny Kalamata olives, capers, and thinly sliced red onion add layers of complexity to every bite, all served atop a bed of mixed greens. Tied together with a zesty homemade Dijon mustard vinaigrette, this dish is a perfect balance of light yet hearty. Whether served as a quick weeknight meal or a stunning presentation for guests, this vegan twist on the classic French favorite is both nutritious and utterly delicious. Ready in just 30 minutes, it’s a must-try for anyone craving a plant-based taste of the Mediterranean!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Baby potatoes
• 200 grams Green beans
• 1 cup Canned chickpeas (drained and rinsed)
• 1 cup Cherry tomatoes
• 1/3 cup Kalamata olives (pitted)
• 4 cups Mixed greens
• 1/4 cup Red onion (thinly sliced)
• 1 tablespoon Capers
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons Red wine vinegar
• 1 tablespoon Lemon juice
• 1 tablespoon Fresh parsley (chopped)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Directions

Step 1

Place the baby potatoes in a medium saucepan and cover them with water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and cool slightly, then cut them in halves or quarters, depending on size.

Step 2

While the potatoes are cooking, bring another small pot of water to a boil. Add the green beans and blanch them for 2-3 minutes, until they are bright green and tender-crisp. Drain and cool immediately in an ice water bath to preserve their color.

Step 3

In a large serving bowl or platter, arrange the mixed greens as the base. Top with the halved baby potatoes, blanched green beans, chickpeas, halved cherry tomatoes, Kalamata olives, capers, and thinly sliced red onion.

Step 4

In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, lemon juice, chopped parsley, salt, and black pepper to make the dressing.

Step 5

Drizzle the dressing evenly over the salad. Gently toss to combine, or leave the toppings arranged for a more traditional presentation.

Step 6

Serve immediately and enjoy your Vegan Salad Nicoise as a light lunch or dinner.

Nutrition Facts

Serving size	(1357.3g)

Amount per serving	% Daily Value*
Calories	1283.9

Total Fat 67.8g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2882.7mg	0%
Total Carbohydrate 153.8g	0%
Dietary Fiber 31.5g	0%
Total Sugars 25.7g
Protein 31.9g	0%

Vitamin D 0IU	0%
Calcium 395.4mg	0%
Iron 12.4mg	0%
Potassium 3712.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 9.4%

Carbs: 45.5%