Vegan Nicoise Salad with Creamy Herbed Dijon Dressing
This colorful Vegan Nicoise Salad reinvents the French classic with plant-based ingredients like chickpeas instead of tuna, roasted or steamed baby potatoes, crisp green beans, cherry tomatoes, olives, and fresh greens. The star is a creamy vegan dressing made with tahini, Dijon mustard, lemon juice, and herbs—rich, tangy, and irresistibly good.
Time Required:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 large or 4 side salads
Ingredients:
For the Salad:
8–10 baby potatoes, halved
1 cup green beans, trimmed
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 cup Kalamata olives, pitted
4 cups mixed salad greens (e.g., arugula, spinach, romaine)
Optional: capers, cucumber slices, or roasted bell peppers
For the Creamy Herbed Dijon Dressing:
2 tbsp tahini
1 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 small garlic clove, grated
2 tbsp water (more as needed to thin)
1 tbsp fresh dill or parsley, finely chopped (or 1 tsp dried)
Salt and pepper, to taste
Instructions:
1. Cook the potatoes & green beans:
Boil or steam the baby potatoes until fork-tender (about 10–12 minutes). Drain and let cool.
In the last 3 minutes of boiling, add the green beans to the pot to blanch. Drain and rinse in cold water to stop cooking.
2. Prepare the dressing:
Whisk together the tahini, Dijon, lemon juice, vinegar, maple syrup, garlic, and herbs.
Add water a little at a time until the dressing reaches a creamy, pourable consistency.
Season with salt and pepper to taste.
3. Assemble the salad:
On a large platter or bowl, arrange a bed of greens.
Top with potatoes, green beans, chickpeas, tomatoes, olives, red onion, and any optional ingredients.
Drizzle generously with the creamy dressing just before serving.
Notes & Tips:
Meal Prep: Keep components separate until serving for freshness. Dressing stays fresh in the fridge for 5–6 days.
For extra flavor: Toss the chickpeas with a bit of olive oil, smoked paprika, and roast for a crispy crunch.
Swap tahini: Use cashew cream or unsweetened vegan yogurt if you don’t have tahini.
Optional protein boost: Add tofu, tempeh, or marinated hearts of palm.
Frequently Asked Questions
Q: Is this dressing nut-free and soy-free?
Yes! It’s made with tahini (sesame-based), so it’s free from nuts and soy.
Q: Can I use canned green beans?
Fresh or frozen green beans work best for crisp texture and vibrant color.
Q: Can I roast the potatoes instead of boiling them?
Absolutely! Roasted potatoes add depth and a crispy edge. Just toss in olive oil and roast at 425°F (220°C) for 25–30 minutes.
Q: What can I use instead of chickpeas?
White beans (like cannellini), lentils, or roasted tofu cubes also work well.
Nutritional Information
Calories ~340 kcal
Protein 11g
Carbohydrates 36g
Fiber 9g
Fat 16g
Sugars 6g
Sodium 520mg