Vegan Nicoise Salad
This vegan Nicoise salad swaps the tuna for chickpeas, creating a plate full of colour, texture and flavour that looks as good as it tastes!
Ingredients
For the salad:
- 1 (15-ounce) can of chickpeas, drained and rinsed 425 grams
- ½ tablespoon olive oil 7.5 ml
- ¾ teaspoon salt, divided 4.5 grams
- A pinch of ground black pepper
- ¼ teaspoon garlic powder 1 gram
- ¼ teaspoon onion powder 1 gram
- ¼ teaspoon mustard powder ½ gram
- ¼ teaspoon dried oregano
- 12 baby red potatoes
- 6 ounces haricot vert 170 grams
- 4 cups chopped butter lettuce 240 grams
- 3 cups spring mix 135 grams
- 1 cup thinly sliced radishes 116 grams
- 1 ½ cup halved cherry tomatoes 248 grams
- 2 Parisian cucumber thinly sliced into rounds
- ¾ cup pitted Nicoise olives 101 grams
- 6 canned artichokes hearts drained and quartered
- 5 green onions thinly sliced (whites only)
- 2 tablespoons capers 15 grams
For the dressing:
- 2 tablespoons red wine vinegar 30 ml
- Juice of 1 lemon
- ½ cup olive oil 118 ml
- 1 tablespoon minced shallot 28 grams
- 1 cloves garlic minced
- ¼ teaspoon salt 2 grams
- A pinch of ground black pepper
- ½ tablespoon minced fresh thyme 2 grams
- 1 tablespoon minced fresh basil 4 grams
- 1 tablespoon minced fresh parsley 4 grams
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, toss together the chickpeas, olive oil, ¼ teaspoon (1.5 grams) salt, pepper, garlic powder, onion powder, mustard powder, and oregano. Spread the chickpeas over a baking sheet lined with parchment paper and bake for 20 minutes, stirring halfway through.
- Bring a medium pot of water to a boil and add ½ teaspoon (3 grams) salt. Add the potatoes and boil for 20 minutes or until fork tender. Scoop them out of the water and set aside. Keep the water boiling. Once cool enough to handle, cut the potatoes in half.
- Add the haricot vert to the water you boiled the potatoes in and cook for 4 minutes. Drain and run under cold water. Set aside.
- Toss together the butter lettuce, spring mix, radishes, tomatoes, cucumbers, olives, artichoke hearts, green onions, and capers.
- Whisk together the red wine vinegar, lemon juice, olive oil, shallot, garlic, salt, pepper, thyme, basil, and parsley.
- Drizzle the dressing over the salad and toss to coat.
Notes
The best way to store this vegan Niçoise salad is to keep all of the components in separate containers; the vegetables will keep for 3 to 4 days, while the dressing will last for a week. If you’ve already assembled the salad, you can store everything in an airtight container for up to 2 days.
Nutrition
Calories: 665kcal | Carbohydrates: 74g | Protein: 17g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Sodium: 1143mg | Potassium: 1757mg | Fiber: 17g | Sugar: 13g | Vitamin A: 3115IU | Vitamin C: 77mg | Calcium: 181mg | Iron: 7mg