Vegan Nicoise Salad (30 minutes!)
Prep time
Cook time
Total time
A plant-based version of classic Nicoise Salad with smashed chickpea salad in place of tuna. Fresh, satisfying, and ready in 30 minutes.
Recipe type: Entrée
Cuisine: Vegan, Gluten-Free, French-Inspired
Serves: 2
  • 6 small red or yellow potatoes
  • 1 cup (100 g) green beans or haricot verts, trimmed
  • 1 head lettuce, chopped (such as butter, green or romaine)
  • 1/2 cup (50 g) pitted Nicoise, green, or kalamata olives
  • 1/2 cup (75 g) sliced tomato
  • optional: 1/2 red beet, finely grated or sliced
  • 1 15-ounce (425 g) can chickpeas (~1 1/4 cups cooked beans)
  • 1 tsp dijon mustard
  • 1 tsp maple syrup (or stevia to taste)
  • 1 tsp dried dill (or 2 tsp fresh dill)
  • Pinch sea salt
  • 1 Tbsp (8 g) roasted unsalted sunflower seeds
  • 3 Tbsp (10 g) minced shallot
  • 1 heaping tsp dijon mustard
  • 1 tsp chopped fresh thyme (or sub 1/2 tsp dried thyme)
  • 1/3 cup (80 ml) white or red wine vinegar
  • 1/4 tsp each salt and pepper
  • 1/4 cup (60 ml) olive oil
  1. Add potatoes to a small saucepan and add warm water until just covered. Bring to a boil over high heat, then reduce heat slightly to medium / medium-high until the water is at a low boil. Cook uncovered for 10-12 minutes, or until completely tender and when picked up with a knife they slide off easily. Then drain thoroughly and let cool on a cutting board. Once slightly cooled, slice into 1/4-inch slices. Set aside.
  2. While potatoes are cooking, fill a medium saucepan halfway with water and bring to a boil. Then add green beans or haricot verts and boil for 2-4 minutes, or until bright green in color and only slightly tender - they should still have slight crunch when bitten. While they're cooking, fill a large mixing bowl with ice water. Once the green beans are done cooking, drain thoroughly and immediately add to the ice water to stop the cooking process. Drain and pat dry - set aside.
  3. Add drained, rinsed chickpeas to a small mixing bowl, along with sea salt, mustard, maple syrup, dill, and sunflower seeds. Stir to combine and mash a few chickpeas to create texture. Set aside.
  4. Add dressing ingredients to a mason jar (or whisk in a small mixing bowl) and shake vigorously to combine. Set aside.
  5. To serve, divide lettuce between two large serving bowls or plates and top with chickpeas, green beans, potatoes, olives, tomato and beets (optional). Serve with dressing. Best when fresh, though leftovers pack/keep well up to 2 days when the dressing is stored separately. Store extra dressing (well-sealed) at room temperature in a dark place up to 2-3 days.
*Salad + dressing adapted from Food Network. Chickpea mash inspired by my Chickpea Sunflower Sandwich.
*Nutrition information is a rough estimate
Nutrition Information
Serving size: 1/2 of salad with dressing Calories: 713 Fat: 35.8 g Saturated fat: 4.9 g Carbohydrates: 88.8 g Sugar: 13.9 g Sodium: 628 g Fiber: 16.1 g Protein: 16.2 g
Recipe by Minimalist Baker at