This Vegan Nicoise Salad is a vibrant, plant-based take on the French classic. Bright, textured, and full of flavor, it pairs roasted potatoes and grilled asparagus with marinated artichokes, chickpeas, tomatoes, olives, and capers, all dressed in a tangy homemade Niçoise-style vinaigrette. It’s perfect for lunch, a light dinner, or as a colorful side.
This recipe was originally posted on March 1, 2021 and updated with additional information on May 6, 2024.
The traditional Salade Niçoise includes tuna and hard-boiled eggs, but this vegan version keeps the spirit of the dish while using plant-based ingredients that deliver the same savory, briny, and herb-forward flavors. The combination of roasted potatoes, grilled asparagus, juicy tomatoes, artichoke hearts, chickpeas, and olives makes a satisfying, well-balanced salad that looks as good as it tastes.
Serve it plated for an impressive presentation or build a big bowl for meal prep. The homemade dressing brings acidity, a touch of sweetness, and herb notes that tie the ingredients together.
Ingredients
Red potatoes: Small red potatoes are ideal; fingerlings or Yukon Gold work too. Scrub and cut to uniform sizes so they roast evenly.
Extra virgin olive oil: Used for roasting and the dressing. Avocado or another neutral oil can be substituted.
Spices: Dried oregano, garlic powder, salt, and black pepper season the roasted potatoes.
Asparagus: Fresh, trimmed asparagus grilled briefly until bright green and tender. Green beans or snap peas are good alternatives.
Romaine and radicchio: Romaine provides crunch and radicchio adds a pleasant bitter note and color. Other greens like butter lettuce, spinach, or mixed greens can be used.
Cherry tomatoes: Halved for bursts of juicy sweetness.
Artichoke hearts: Quartered jarred or thawed frozen hearts add tang and briny depth.
Chickpeas: Rinsed and drained for protein and fiber; white beans, lentils, or edamame are alternatives.
Olives: Niçoise, Kalamata, or pitted green olives bring salty, savory notes.
Capers: Drained, they give a bright, tangy lift.
Fresh herbs: Parsley, mint, basil, and/or fennel sprigs for garnish and freshness.
Red wine vinegar: The acidic base for the dressing; white wine or apple cider vinegar can be substituted.
Shallot and garlic: Minced shallot (or red onion) and a clove of garlic for savory depth.
Dijon mustard: Helps emulsify the dressing and adds tang; whole-grain mustard is an optional swap.
Maple syrup: A touch of sweetness to balance the acidity; agave works too.
Dried thyme: Adds an earthy herb note; oregano, basil, or rosemary can be used instead.
How to Make Vegan Nicoise Salad
- Roast potatoes: Preheat the oven to 375°F. Toss scrubbed, halved potatoes with 1 tablespoon oil, salt, oregano, garlic powder, and black pepper. Spread on a rimmed baking sheet and roast 30–35 minutes, or until tender and golden.
- Grill asparagus: Toss asparagus with 1/2 tablespoon oil and a pinch of salt. Grill over medium heat 5–7 minutes until bright and tender. If preferred, roast asparagus in the oven with the potatoes for about 20 minutes.
- Assemble the salad: Divide romaine and radicchio leaves onto plates. Top with roasted potatoes, asparagus, halved cherry tomatoes, quartered artichoke hearts, chickpeas, olives, and capers.
- Prepare dressing: In a jar, combine red wine vinegar, minced shallot, garlic, Dijon mustard, maple syrup, dried thyme, and salt. Add the oil, close the lid, and shake vigorously until emulsified. Alternatively, whisk the non-oil ingredients in a bowl and slowly stream in the oil while whisking until smooth.
- Finish and serve: Drizzle dressing over each plate or serve it on the side. Garnish with chopped fresh herbs and extra capers or olives if desired.
Recipe Pro-Tips
- Clean and cut potatoes evenly: Scrub and dry potatoes, cutting them to similar sizes so they cook uniformly.
- Don’t overcrowd the pan: Spread potatoes in a single layer on the baking sheet for the crispiest edges and toss once during roasting.
- Oven-roast asparagus to save time: Roast asparagus with the potatoes for 20 minutes if you prefer not to grill.
- Emulsify the dressing: Whisk or shake slowly when adding oil so the vinaigrette stays combined and creamy.
- Scale up: The recipe serves 2–4; double or triple quantities for meal prep or larger groups.
- Serve right away: Assemble and serve soon after dressing to keep greens crisp and ingredients at their best.
Serving Suggestions for Vegan Nicoise Salad
This salad works well chilled or at room temperature. Serve it as a main with crusty bread or pair it as a colorful side with grilled vegetables, sandwiches, or hearty bowls. Its visual appeal makes it a great choice for gatherings and potlucks.
Storage Directions
Store leftover components separately from the dressing in airtight containers in the refrigerator for 2–3 days. If the salad is already dressed, keep it covered and consume within one day for the best texture.
Frequently Asked Questions
Yes. Roast the potatoes, cook or roast the asparagus, and prepare the dressing and other components ahead of time. Store each element separately in the fridge and assemble just before serving for the best texture.
Absolutely. Grilled tofu, tempeh, roasted mushrooms, or extra beans make great additions for more protein.
Dressed salad is best eaten immediately. If you must store leftovers, keep them in an airtight container in the refrigerator and use within one day to avoid wilted greens.
More Vegan Salad Recipe
Recipes
Beet Fennel Salad
Salads & Bowls
Amazing Bulgur Salad with Roasted Grapes
Salads & Bowls
Mango Avocado Salad
Salads & Bowls
Marinated White Bean Salad
Vegan Nicoise Salad
Ingredients
Vegan Nicoise Salad
- 1/2 lb small red potatoes, scrubbed and cut in half
- 1 1/2 tbsp extra virgin olive 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, halved
- 1 cup quartered artichoke hearts (jarred or thawed frozen)
- 1 (14 oz) can chickpeas, drained and rinsed
- 1/4 cup Niçoise or Kalamata olives, pitted and halved
- 2 tbsp capers, drained
- Chopped fresh herbs for garnish (parsley, mint, basil, and/or fennel)
Vegan Nicoise Salad Dressing
- 1/4 cup red wine vinegar
- 2 1/2 tbsp minced shallot (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 oven to 375°F. Toss potatoes with 1 tablespoon oil, salt, oregano, garlic powder, and black pepper. Spread on a rimmed baking sheet and roast 30–35 minutes until tender.
- Toss asparagus with 1/2 tablespoon oil and a pinch of salt. Grill 5–7 minutes until bright green and tender, or roast in the oven for 20 minutes alongside the potatoes.
- Divide romaine and radicchio leaves among plates. Top with roasted potatoes, asparagus, tomatoes, artichoke hearts, chickpeas, olives, and capers.
- Make the dressing: combine vinegar, shallot, garlic, mustard, maple syrup, thyme, and salt in a jar. Add oil, seal, and shake until emulsified, or whisk the non-oil ingredients and slowly whisk in the oil until combined.
- Drizzle dressing over the salads, garnish with fresh herbs, and serve immediately.
Notes
Storage Directions: Keep leftover components and dressing separate in airtight containers in the refrigerator for 2–3 days. If already dressed, consume within one day.
Pro Tips: Cut potatoes uniformly for even roasting, avoid overcrowding the pan, and emulsify the dressing slowly for a smooth texture. Double the recipe for meal prep or larger groups.