This vegan Niçoise salad is full of crisp vegetables, briny olives, and protein-rich chickpeas, all brightened with a zesty champagne vinaigrette. Serve it on a large platter for an elegant, Mediterranean-style meal—perfect for a relaxed weeknight or a casual dinner that feels special.
Tips and shortcuts are included in this post. If you’re short on time, jump to the recipe section.
A French bistro classic, made vegan
I believe the best meals make you feel a little fancy, even if you’re dressed for comfort. That’s the charm of a Niçoise salad. My first experience was at a tiny bistro in Nice: I told the waiter I was vegetarian, and the kitchen returned a beautifully arranged plate without tuna or eggs. To my surprise, the flavors were incredible—briny olives, crisp green beans, sweet tomatoes, and a bright vinaigrette. Inspired by that accidental vegan version, this recipe intentionally replaces tuna and eggs with chickpeas and capers while keeping the salad’s bold character.
This version is flexible enough for meal prep, dinner parties, or a simple weeknight main. Roasted or blanched vegetables, a sprinkle of fresh herbs, and the champagne vinaigrette pull everything together into a satisfying, fresh dish.
📋 Ingredients and notes
Key ingredients: romaine lettuce, cherry tomatoes, radish, canned chickpeas, black olives, capers, fresh parsley and basil, sea salt, and black pepper.
For the champagne vinaigrette: champagne vinegar, Dijon mustard, maple syrup (or honey if not keeping vegan), olive oil, salt, and black pepper.
Shruthi’s top tip
A small pinch of kala namak (black salt) adds an egg-like umami note that mimics the flavor of hard-boiled eggs—handy if you want that classic Niçoise touch without using eggs.
- Lightly salt and drain halved cherry tomatoes to concentrate their sweetness.
- Roast cherry tomatoes and green beans for a caramelized depth of flavor.
- Toss chickpeas with olive oil, smoked paprika, and salt, then roast for extra texture and flavor.
- Blanch green beans for 2 minutes in boiling water, then plunge into ice water to keep them bright and crisp.
- Rinse capers and olives if you prefer less briny intensity.
- Add roasted baby potatoes or grilled tofu to make the salad more filling. Marinated artichokes also work well for a Mediterranean twist.
- If possible, let the salad sit with the vinaigrette for 10–15 minutes so the flavors meld. For meal prep, keep the dressing separate and toss just before serving.
Notes and variations
- Dijon matters. Use Dijon mustard for the sharp, rounded flavor a Niçoise-style dressing needs.
- Olives. Black olives are used here, but kalamata, niçoise, or green olives are all great options.
- Vinegar swap. Champagne vinegar can be replaced with white wine vinegar if needed.
- Lemon. A squeeze of lemon juice adds a fresh, bright acidity.
- Mix up the veg. Add hearts of palm, white beans, brussels sprouts, red peppers, or baby potatoes depending on what’s available.
- Keep it vegan. Use maple syrup instead of honey for a fully plant-based vinaigrette.
📖 How to make vegan Niçoise salad
Wash and chop the romaine into bite-size pieces. A salad spinner makes drying greens quick and easy.
Salt the tomatoes briefly to draw out excess water and blanch the green beans so they stay crisp and vibrant.
In a large bowl or on a platter, layer the lettuce, green beans, cherry tomatoes, radishes, olives, capers, and chickpeas.
Make the champagne vinaigrette
Whisk together champagne vinegar, Dijon mustard, and maple syrup (or honey). Slowly drizzle in olive oil while whisking until the dressing emulsifies. Season with salt and black pepper to taste.
Drizzle the vinaigrette over the salad just before serving and toss gently to combine. Garnish with chopped parsley, basil, and a final sprinkle of flaky sea salt (and kala namak if using).
🍴 Serve and store
For a restaurant-style presentation, arrange each component separately on a platter instead of tossing everything together. This salad works as a substantial main or a flavorful side.
Leftovers make an excellent lunch—add a grain like quinoa or farro for a hearty bowl. If you eat eggs, a sliced hard-boiled egg is a classic addition.
Storage: Keep the salad separate from the dressing and refrigerate for up to two days. Store the dressing in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks; bring it to room temperature before serving if the oil solidifies. Do not freeze the oil-based vinaigrette.
🍴 More simple salads
- Roasted beet salad with grapefruit vinaigrette
- Heirloom tomato Caprese salad
- Mango and avocado salad
- Spinach avocado salad
- Lemon garlic kale salad
- Brussels sprouts Caesar salad
- Vegan daikon salad
- Refreshing summer slaw
If you try this recipe, please leave a comment and rating!
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Vegan Niçoise Salad (+ Champagne Vinaigrette)
Ingredients
Vegan Niçoise Salad
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved, lightly salted and drained
- 1 cup green beans, trimmed
- ½ cup radish, thinly sliced
- ½ cup canned chickpeas, drained and rinsed
- ¼ cup black olives, pitted and halved
- 3 tablespoons capers, + 1 teaspoon brine
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
- ¼ teaspoon black salt, optional (kala namak)
Champagne Vinaigrette
- 1½ tablespoon champagne vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- ⅕ teaspoon black salt, optional (kala namak)
- ½ teaspoon minced garlic, optional
Instructions
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Bring a pot of salted water to a boil. Add green beans and cook for 2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath, drain, pat dry, and toss with a little olive oil and salt.
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In a small bowl, whisk together champagne vinegar, Dijon mustard, maple syrup, grated garlic, and black salt (if using).
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Slowly drizzle in the olive oil while whisking until the vinaigrette emulsifies. Season with black pepper to taste.
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Arrange romaine on a large platter or in a big bowl. Layer green beans, cherry tomatoes, radishes, olives, capers, and chickpeas over the greens.
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Drizzle the champagne vinaigrette over the salad. Garnish with parsley, basil, and a sprinkle of flaky sea salt and kala namak if desired.
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Serve immediately for the best texture and flavor. For meal prep, keep the dressing separate and add it just before serving.
Notes
- Roasted vegetables: Try roasting cherry tomatoes, potatoes, or green beans for deeper flavor.
- Potatoes: If using potatoes, cook until tender but still firm so they hold their shape.
- Presentation: For an attractive platter, start with a bed of greens, then arrange vegetables, olives, capers, and chickpeas in sections. Finish with herbs and a light sprinkle of black salt if you want an egg-like note.
Nutrition
Nutrition information is an approximation.