This Vegan Nicoise Salad is packed full of nutrients and amazing flavors! This salad-meal recipe can be made in just 30 minutes for a quick and easy dinner!
Nicoise Salad is a traditional French salad recipe. It is the inspiration for our beloved Chef’s Salad and is full of a variety of vegetables, that have a variety of tastes and textures that make this dish a real meal. Is is not your lettuce, tomato, and cucumber side salad. This Vegan Nicoise salad is a full meal that is brimming with satisfying flavor.
There are a few ingredients that are always in a traditional Nicoise Salad:
Potatoes: These tubers are one of my favorite ingredients in this dish. They are a hearty and satisfying bite. Most salads call for baby fingerling potatoes, and we don’t deviate from the norm! These baby potatoes have a velvety smooth texture and mild flavor. We do up the ante by tossing them in an easy to make and flavorful caper oil.
Green beans: Green beans are an OG Nicoise Salad member. They add fresh flavor and a nice texture contrast. We blanch the beans before adding them to the salad so that they are tender, but still maintain some fresh crunch.
Cherry tomatoes: These bright juicy tomatoes are present in every Nicoise Salad I have laid my eyes on. They add nice sweetness and some garden fresh flavor.
Olives: These salty spheres add great flavor to our salad. They are full of savory flavor and help bring the whole dish together.
After you have these ingredients, traditional Nicoise Salads also contain seared tuna and hard boiled eggs. If you would like to add some protein to your salad, feel free to add these ingredients in, but our Vegan Nicoise Salad opts for a lighter but super satisfying ingredient instead: marinated and grilled artichokes.
The artichokes are incredibly flavorful and have a nice meaty texture. They can be purchased jarred in most grocery stores, so you can have this salad onto the dinner table even quicker. They also pack some serious health benefits.
Artichokes can prevent cancer, help maintain healthy blood pressure levels, and promote liver health. They can also do a few other cool things like cure a hangover. Artichokes are especially good at reducing toxins in the body, which can not only make a hangover more bearable, but it is fantastic for overall health.
The health benefits alone are enough to add artichokes to our Vegan Nicoise Salad.
This Vegan Nicoise Salad is a meal that is easy to get on the table. The whole dish comes together in 30 minutes. You just have to boil the potatoes and green beans, whisk together a dressing, and assemble.
This is one of the few salads that keeps well in the fridge as leftovers. You can store all the ingredients, minus the lettuce, in a large container. When the time comes to serve, simply add this to a bed of lettuce and toss to combine. There is enough dressing from the leftovers to coat the newly added lettuce. Then dinner is on the table in just 5 quick minutes.
This Vegan Nicoise Salad is a hearty salad meal that can come together in a jiffy! Not only is this weeknight dinner super fast, it is also full of nutrients and flavor. Pack any leftovers for lunch the next day, or save them for a quick and easy dinner.
- 1 pound fingerling potatoes, halved lengthwise
- 3 tablespoons capers, chopped
- 1 tablespoon olive oil
- 1 pound green beans, trimmed
- 1 pint cherry tomatoes, halved
- 1 jar marinated artichokes, drained
- Spring mix for serving
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar OR white wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons whole grain mustard
- 2 teaspoons Herbes de Provence seasoning OR Italian seasoning
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
1. Heat a large pot of water over high heat until it boils. Add in the potatoes and cook until fork tender, about 15 minutes. Remove the potatoes from the water.
2. Toss the cooked potatoes with the chopped capers, 1 tablespoon of olive oil, and a big pinch of salt and pepper. Set aside.
3. To the same pot of water, add in the green beans and cook until bright green and crisp-tender, about 2 minutes. Immediately remove the green beans from the boiling water and immerse them in an ice bath to stop the cooking. Set aside.
4. In a bowl, whisk together the dressing ingredients.
5. To each bowl, add a handful of the spring mix. Top with the cooked potatoes, green beans, tomatoes, olives, and artichokes. Top with dressing and toss to coat. Serve.