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Vegan Nicoise Salad
Enjoy this vibrant, hearty Vegan Nicoise Salad inspired by the classic French dish. Loaded with flavorful plant-based ingredients and a homemade tangy dressing, it makes the perfect main dish for lunch or dinner or a colorful side dish.
Servings: 2 -4
Ingredients
Vegan Nicoise Salad
- 1/2 lb small red potatoes scrubbed and cut in half
- 1 1/2 tbsp extra virgin olive oil or avocado oil, divided
- 1/2 tsp salt plus more to taste
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 bunch fresh asparagus trimmed
- 6 romaine leaves
- 6 radicchio leaves or 6 more romaine leaves
- 1 1/2 cups cherry tomatoes cut in half
- 1 cup quartered artichoke hearts jarred or frozen; drain if from a jar and defrost if frozen
- 1 14 oz. can chickpeas drained and rinsed
- 1/4 cup Niçoise or kalamata olives pitted and cut in half
- 2 tbsp capers drained
- chopped fresh herbs parsley, mint, basil, and/or fennel sprigs to garnish
Vegan Nicoise Salad Dressing
- 1/4 cup red wine vinegar
- 2 1/2 tbsp minced shallots or minced red onion
- 1 large garlic clove minced and mashed
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp dried thyme
- 1/2 tsp salt plus more to taste
- 1/3 cup extra 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!
Notes
Storage Directions
Leftover salad ingredients should be stored separately from the salad dressing in individual airtight containers in the refrigerator for 2-3 days.
Recipe Pro-Tips
- Properly Prepare Potatoes. Thoroughly scrub the red potatoes and rinse them under cool running water to remove dirt and debris, then pat them dry. Cut into halves or quarters to ensure all pieces cook evenly.
- Uniform Roasting. For the crispiest roasted potatoes, spread the seasoned potatoes evenly on the baking sheet so they are not overcrowded. Toss the potatoes halfway through for even roasting.
- Roast Asparagus. To make preparation easier, you can roast the asparagus in the oven with the potatoes for 20 minutes instead of grilling them.
- Emulsify Dressing. Proper emulsification, or completely integrating the ingredients so there is no separation of oil and vinegar, is essential for a smooth and creamy texture. If whisking the dressing, very slowly pour the olive oil in as you consistently whisk with the other ingredients.
- Double the Recipe. This recipe makes 2-4 servings depending on the desired portion size. Double or triple the ingredients for easy meal prep or to serve a larger group!
- Serve immediately. For the best vegan salad experience, serve right after assembling so the vegetables remain crisp and the flavors are most vibrant.