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Vegan Niçoise Salad (+ Champagne Vinaigrette)
5 from 249 votes

Vegan Niçoise Salad (+ Champagne Vinaigrette)

Vegan Niçoise Salad layers romaine lettuce with green beans, cherry tomatoes, radishes, chickpeas, olives, capers, and fresh herbs, dressed in a bright champagne vinaigrette. The salad offers a fresh, crisp texture combined with a harmonious balance of savory, tangy, and herbal notes, suitable as a light meal or side dish.

Prep Time
25 mins
Total Time
25 mins
Servings: 2 servings
Calories: 257 kcal
Course: Side Dish, Salad, Appetizer
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. In a small bowl, whisk together champagne vinegar, Dijon mustard, maple syrup, grated garlic, and black salt (if using).
  3. Slowly drizzle in the olive oil, whisking continuously until emulsified. Add black pepper to taste.
  4. Arrange the romaine on a large serving platter or big bowl. Layer green beans, cherry tomatoes, radishes, olives, capers, and chickpeas over the greens.
  5. Drizzle the champagne vinaigrette over the salad. Garnish with parsley, basil, and a sprinkle of flaky sea salt and black salt (if using).
  6. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 257

% 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.