If you’re looking for a hearty and satisfying salad that’s perfect for meal prep or a light summer dinner, this Vegan Nicoise Salad is the answer. Packed with nutrient-dense veggies, protein-rich beans, and topped with a zesty vinaigrette, it’s the ideal dish for a variety of occasions. Whether you’re serving it for a family dinner, preparing for a gathering, or packing it for lunch, this salad is versatile and filling.
The beauty of a Vegan Nicoise Salad is that it’s customizable. While the traditional recipe uses tuna and eggs, this plant-based version keeps all the fresh flavors and textures but swaps in beans for protein, making it perfect for vegans or anyone looking to skip animal products. You can easily adapt the salad by adding in other veggies like roasted bell peppers, zucchini, or even avocado for extra creaminess.
Not only is this salad perfect for warm weather meals, but it also holds up well for meal prepping. Store individual portions in airtight containers in the fridge, and you’ll have a delicious and healthy meal ready to go for the entire week. And with the tangy Dijon mustard vinaigrette, it’s a flavor-packed salad you’ll want to make again and again!!
Here is the salad bowl I love for large salads!
Vegan Nicoise Salad
Nicoise Salad (Vegan, Dairy-Free)
Ingredients
- 4 cups diced red or yellow potatoes
- 3 tbsp olive oil
- 1 tbsp dijon mustard
- 2 tsp Herbes de Provence
- 1 clove garlic, minced finely
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup green beans or haricot verts (trimmed)
- 1 cup cannellini beans or chickpeas, drained and rinsed
- 1 cup hearts of palm, sliced thinly
- salt & pepper
Dressing
- 3 Tbsp minced shallot
- 1 heaping tsp dijon mustard
- 1/2 tsp Herbes de Provence
- 1/3 cup white or champagne vinegar
- 1/4 tsp each salt and pepper
- 1/4 cup olive oil
Instructions
1. Whisk together olive oil, dijon mustard, Herbes de Provence, garlic, salt and pepper. Toss potatoes in olive oil mixture and spread evenly on a baking sheet. Roast until tender and slightly crispy - about 30-35 minutes.
2. While potatoes are cooking, fill a medium saucepan with water and bring to a boil. Add green beans and boil for 2-4 minutes, or until bright green in color and slightly tender. Immediately transfer to a bowl filled with ice water to stop cooking. Drain and pat dry – set aside.
3. Whisk together dressing ingredients. Stir 2 tbsp of dressing into cannellini beans and toss. Set aside.
4. Assemble salad. In a large bowl, add romaine lettuce and top with cannellini beans, green beans, tomatoes, hearts of palm and potatoes. Serve with dressing.
Notes
Recipe adapted from Food Network.
