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Monday, June 20, 2022

Salad Nicoise Vegan Style

Vegan salad nicoise, green beans, artichoke hearts

Salad Nicoise is a popular French salad which originated in the early 19th century in the town of Nice on the French Riviera in France.

It is customarily served on a flat platter and includes some green beans, tuna, hard boiled egg, tomatoes and perhaps some some boiled potato. My vegan style platter is different but both delicious and interesting and gives you a good visual of a plant-based meal.

platter of salad with chickpeas, avocado, sprouts

Originally the traditional salad was very meager and was made with simply tomatoes, anchovies, and olive oil. It was considered the poor man's salad. Many new versions have popped up over the years including adding tuna instead of anchovies.

My vegan version is served on a flat plate and includes lightly steamed green beans, boiled quartered potato, chick peas, artichoke hearts, sprouts, avocado, and fresh dill and other herbs. Of course everything on my platter meets gluten-free standards as well.

I enjoy it as a perfect summer salad on a hot day. I eat it plain, but you could easily serve it with a creamy dressing such as (link) my oil-free creamy dressing. 

Vegetables, Lettuce, Scallion

With the chickpeas, this beautiful salad could be considered a full meal for lunch or a starter for a light dinner with a bowl of homemade soup such as my (link) roasted carrot and tomato soup.

pots of herbs growing on deck, parsley, thyme

The green beans need to just lightly cooked so they remain both bright green and crisp. I use this method to cook the green beans.

Which ever way you choose, salad Nicoise is filling, nutritious, easy to make, and delicious.

The Simple Method for Perfect Green and Crisp Green Beans!

Clean you green beans, snip off the ends, and drop into a pot of boiling water for 1-2 minutes (or in Instant Pot for zero minutes). Turn off the heat.
Using tongs, remove the green beans and drop into a bowl of ice water. This will stop the cooking and seal the green color and crispiness. 
Remove from ice water and pat dry. Stores for up to 24 hours.

green beans in ice water

Author of Blog: Judee Algazi
Prep Time for Assembling: 5-10 minutes
Serves: 2

I prep everything in advance and then just assemble. I usually use leftovers so everything is cooked.

2 boiled potatoes, quartered
10 cherry tomatoes, halved
6 artichoke quarters   
handful of peas shoot sprouts
1 cup of cooked chickpeas
A few leaves of artisan romaine lettuce from a small head
half of an avocado, sliced 
Fresh herbs (dill, thyme, mint, basil)
Optional: whole scallions, capers, olives, roasted sweet potato or butternut squash.

Assemble all ingredients on a flat platter. Serves two for a full lunch or light dinner.

1. I used Trader Joe's frozen artichoke hearts and simply pan cooked them in a skillet for 5 minutes. I had leftovers from the night before's dinner. You could use artichoke hearts from a jar.

2. You could use any leftover cooked vegetables such as cauliflower, broccoli, roasted butternut squash.

3. I am growing herbs in my garden in pots and am enjoying snipping fresh herbs for salads! I buy the plants for a local farm and plant them in pots. They will grow all summer and are perfect for salads.


  1. Nicoise used to be my favorite salad, but I haven't made one now in years. Thanks for the inspiration!

    1. Jeff, It is funny how we forget about some of the recipes we used to love.

  2. I eat Nicoise salad mostly because of tuna/salmon :-)) Love homegrown herbs!

    1. Angie, Yes I'm sure many people enjoy the version with the fish. It is most traditional

  3. The green beans done that way are so good. Crunchy tender!

    1. Marie, I do love the green beans this way and it is so easy too.

  4. Your salad is BEAUTIFUL! Like Jeff, I haven't made Salad Nicoise in years. Thanks for the reminder. I always keep all of the ingredients that you have used here on hand. Perfect for the hot days ahead!

    1. Thank you Pattie! It is a good salad that can be served as a meal.

  5. It looks a very nice salad, and it's definitely salad weather at the moment.

    All the best Jan

    1. I notice that I have been making more salad centered meals in this warmer weather.

  6. This is indeed perfect for summer!
    from Tandy I Lavender and Lime https://tandysinclair.com

    1. Hi Tandy, thanks for identifying yourself. This anonymous thing with the blogs is crazy.

  7. I remember watching a video of someone making a Salad Nicoise in my French course in college. But it didn't look anything like yours! At the risk of sounding cheesy (tofu-y?), it's a feast for the eyes. :)

  8. Such a classic recipe -- and there are so many versions of what is "authentic" and what is its history that you know many people in the South of France were making their own versions, and they are all correct! I really love it! I make it all the time, mainly something close to Julia Child's version.

    best... mae at maefood.blogspot.com

  9. In summer times, we consume salads (many different salads) alot, maybe more than the winter times. It sounds really good and healthy. Thanks for sharing.


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