1cupquartered artichoke heartsjarred or frozen; drain if from a jar and defrost if frozen
114 oz. canchickpeasdrained and rinsed
1/4cupNiçoise or kalamata olivespitted and cut in half
2tbspcapersdrained
chopped fresh herbsparsley, mint, basil, and/or fennel sprigs to garnish
Vegan Niçoise Salad Dressing
1/4cupred wine vinegar
2 1/2tbspminced shallots or minced red onion
1large garlic cloveminced and mashed
1tbspDijon mustard
1tbspmaple syrup
1tspdried thyme
1/2tspsaltplus more to taste
1/3cupextra virgin olive oil
Instructions
Preheat the oven to 375°F. Toss the potatoes with 1 tbsp of oil, then season with salt, oregano, garlic powder, and black pepper. Spread evenly onto a large rimmed baking sheet and roast for 30-35 minutes or until tender.
Toss the asparagus with 1/2 tablespoon of oil and season with a pinch of salt if desired. Grill the asparagus over medium heat on an indoor grill pan or an outdoor grill for 5-7 minutes, or until bright green and tender. If desired, you can also roast the asparagus in the oven alongside the potatoes for 20 minutes.
Divide the romaine and radicchio leaves between four plates. Top the salad with equal amounts of roasted potatoes, grilled asparagus, halved tomatoes, artichoke hearts, chickpeas, olives, and capers.
Combine the salad dressing ingredients in a jar. Top with a lid and shake vigorously until emulsified and creamy. If you don't have a jar, combine the dressing ingredients, except for the oil, in a bowl and whisk. Whisk the dressing continuously as you slowly drizzle in the oil until smooth and emulsified.
Divide the dressing between the four plates of salad. Garnish each plate with chopped fresh herbs and serve!