Big plate of Vegan Nicoise Salad with a measuring cup of dressing on the side
4.92 from 12 votes

Vegan Nicoise Salad (30 minutes!)

A plant-based version of classic Nicoise Salad with smashed chickpea salad in place of tuna. Fresh, satisfying, and ready in 30 minutes.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Category: Entree
Cuisine: French-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2 Days



  • 6 small red or yellow potatoes
  • 1 cup green beans or haricot verts (trimmed)
  • 1 head lettuce (chopped // such as butter, green or romaine)
  • 1/2 cup pitted Nicoise, green, or kalamata olives
  • 1/2 cup sliced tomato
  • 1/2 medium red beet (optional // finely grated or sliced)


  • 1 15-ounce can chickpeas (1 15-ounce can equals ~1 1/4 cups cooked beans)
  • 1 tsp dijon mustard
  • 1 tsp maple syrup (or stevia to taste)
  • 1 tsp dried dill (or sub 2 tsp fresh dill per 1 tsp dried)
  • 1 pinch sea salt
  • 1 Tbsp roasted unsalted sunflower seeds


  • 3 Tbsp minced shallot
  • 1 heaping tsp dijon mustard
  • 1 tsp chopped fresh thyme (or sub 1/2 tsp dried thyme per 1 tsp fresh)
  • 1/3 cup white or red wine vinegar
  • 1/4 tsp each salt and pepper
  • 1/4 cup 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 (amount as original recipe is written // adjust if altering batch size) 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 Per Serving (1 of 2)