Vegan Niçoise Salad (+ Champagne Vinaigrette)
User Reviews
5
Vegan Niçoise Salad (+ Champagne Vinaigrette)
Description
The Vegan Niçoise Salad arranges crisp romaine as a base topped with blanched haricot verts (green beans), halved cherry tomatoes that have been lightly salted and drained, thin radish slices, chickpeas, halved black olives, and capers, all enhanced by fresh parsley and basil. The champagne vinaigrette combines champagne vinegar, Dijon mustard, maple syrup, olive oil, garlic (optional), and black salt (kala namak) for a subtle egg-like flavor with balanced acidity and sweetness. The green beans are cooked briefly to retain crunch and rapidly cooled to preserve color and texture.
The salad delivers a mix of textures from crunchy vegetables to smooth chickpeas, bright acidity from the dressing, and herbal freshness from the garnish. Serving it immediately preserves texture, though storing the dressing separately is advised when prepping in advance to avoid wilting.
Enhancements like roasted vegetables can add depth, and arranging the ingredients artfully improves presentation. Substituting celeriac for potatoes provides a low-carb alternative while maintaining the salad’s structure.
Ingredients
Vegan Niçoise Salad
- 4 cups romaine lettuce chopped
- 1 cup cherry tomato halved, lightly salted and drained
- 1 cup green beans substitute haricot verts, trimmed
- ½ cup radish thinly sliced
- ½ cup chickpeas drained and rinsed, canned
- ¼ cup black olives pitted and halved
- 3 tablespoons capers + 1 teaspoon brine
- ¼ cup parsley chopped, fresh
- ¼ cup basil fresh
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- ¼ teaspoon black salt optional, called kala namak
Champagne Vinaigrette
- 1½ tablespoon champagne vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- ⅕ teaspoon black salt optional, called kala namak
- ½ teaspoon garlic optional, minced
Instructions
- Bring a pot of salted water to a boil. Add green beans and cook for 2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. Toss with a drizzle of olive oil and a pinch of salt.
- In a small bowl, whisk together champagne vinegar, Dijon mustard, maple syrup, grated garlic, and black salt (if using).
- Slowly drizzle in the olive oil, whisking continuously until emulsified. Add black pepper to taste.
- Arrange the romaine on a large serving platter or big bowl. Layer green beans, cherry tomatoes, radishes, olives, capers, and chickpeas over the greens.
- Drizzle the champagne vinaigrette over the salad. Garnish with parsley, basil, and a sprinkle of flaky sea salt and black salt (if using).
- Serve immediately for the best texture and flavor. If meal prepping, keep the dressing separate and drizzle just before serving.
Notes
- Roasting some vegetables like cherry tomatoes, potatoes, or green beans before adding them increases flavor depth.
- If using potatoes, cook until tender but still firm to maintain shape.
- Assemble the salad on a large platter for visual appeal, layering the ingredients thoughtfully.
- Keep the dressing separate until just before serving to avoid wilted greens if preparing ahead.
- Celeriac can be used as a low-carb potato substitute for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 1878mg | 78% |
| Potassium | 724mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 9816IU | 196% |
| Vitamin C | 43mg | 48% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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