Craving a delicious, plant-based twist on a classic Nicoise salad? This Vegan Nicoise Salad is packed with nutritious veggies and plant-based protein. With colorful veggies, tender white beans, and a zesty Dijon vinaigrette, this salad is sure to satisfy your taste buds and leave you feeling energized. Perfect for a light lunch or dinner, vegan Nicoise salad is the ultimate healthy and tasty meal.

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Traditional Nicoise contains anchovies, tuna and hard boiled eggs…but this vegan version loads up on plant based protein and fiber for a splendid main dish salad that you will ADORE. You’ll serve this Vegan Salad Nicoise for a weeknight dinner, on the brunch buffet menu and as a mason jar salad to take with you to picnics or work.
Why you’ll love this recipe

- Those potatoes! Super yum…they double as a breakfast potatoes recipe. With all the mustard and spices they’re so good! Serve those with scrambled tofu..DELISH!
- Versatile: Use the veggies you LOVE. Not a fan of roasted red peppers? Swap with juicy red tomatoes. Small white beans hard to find? Use kidney beans or beluga lentils instead. Prefer the crunch of cucumbers to radish? Go for it!
- Fiber: The fiber in this plant based salad will help keep your gut happy and your bowels regular.
- Easy Dijon Vinaigrette: Delicious Nicoise salad dressing uses just 4 ingredients.
- Pantry staples: hearts of palm, roasted red peppers, canned beans and olives are staples in my pantry.
Ingredients and Substitutions
People seem to have strong opinions as to what should and what should not go into a Salad Nicoise. I’ll tell you what I like to put into mine, and please, let me know in the comments below what your must have Nicoise salad ingredients are!

- Baby Potatoes: Roasted with Herbes de Provence and dijon mustard to add classic salad nicoise flavors. I used small red potatoes, but yukon gold are also delicious in this recipe.
- Small White Beans: Plant based protein and fiber…and that will be true if you substitute any other bean or lentil too. I’ve included tofu shawarma in this recipe with rave reviews!
- Greens: I used fresh romaine, but any assortment of baby greens or kale, even iceberg lettuce or butter lettuce will work well.
- Fresh Asparagus: Haricots Vert or thin green beans will also work well. If you substitute with traditional green beans, then I suggest cooking in boiling water.
- Hearts of Palm: This soft veggie is a pantry staple at my house and I love adding it to salads, but you could also use artichoke hearts or water chestnuts (not soft, but pantry stable and yummy).
- Sliced Fresh Veggies: I love the kick and the color of radishes, but I often use Persian cucumbers or thinly sliced celery.
- Nicoise olives: Briny olives are must have ingredient in my opinion…but capers are an awesome substitute. If you can find nicoise olives, awesome…otherwise use kalamata or even green olives will work. Just be sure to pit the olives to make it easy for everyone to enjoy this salad. If you don’t like olives, serve them on the side…and let others enjoy the salty goodness that are key to a classic nicoise salad.
- Roasted Red Peppers: I keep them stocked in both whole and sliced into strips varieties. They’re perfect for making a last minute romesco dip. If you’re looking for an alternative for a pop of red color, use fresh red peppers or sliced cherry tomatoes.
- Nicoise Dressing: You’ll love this easy lemon vinaigrette made with just 4 ingredients.
How to make it
First you’ll heat the oven to 400 to make both the roasted potatoes and the asparagus.

- Dijon mustard and herbes de Provence make these roasted potatoes irresistible.
- Wash the potatoes well, you don’t need to peel them, but pat dry.

- Cut potatoes into bite sized pieces.
- Place a rimmed baking sheet.
- Then drizzle with olive oil and mustard.
- It’s easiest to toss with your hands to make sure they’re evenly coated, but you could use a large pair of tongs.
- Then, sprinkle on the herbs and mix again. Arrange in a single layer.
- Roast for 25 minutes or until fork tender.
After you get the potatoes into the oven, work on the fresh asparagus.

- Rinse the fresh asparagus under running water and pat dry.
- Cut off the woody ends and place them in a single layer onto a separate baking sheet.
- Drizzle with 1 teaspoon olive oil and sprinkle with freshly ground black pepper.

- Roast in the preheated oven for about 8 minutes, depending on thickness.
- They will be BRIGHT GREEN when fork tender, but still al dente.
While the potatoes and asparagus are roasting, make the nicoise dressing.
Nicoise Dressing

You’ll need a small whisk, lemon squeezer and microplane zester to make this classic lemon vinaigrette nicoise dressing.

- Start by zesting the clove of garlic into a small bowl, then zest the lemon and add the dijon mustard.
- Whisk together to form a paste.
- Slowly drizzle in the extra virgin olive oil while whisking.
- Continue until dressing is fully emulsified.
Ready for some fun? Even if you’re not artistic, you can make an artfully arranged composed salad with these ingredients!

Start with a large platter, big enough to hold everything! Place your greens on the bottom and then build your salad one ingredient at a time until the platter is full.

Pour a bit of the dressing over the Vegan Nicoise Salad. Pass the extra dressing around, so those who like more dressing can add it.
MEAL PREP AND STORAGE
- Serve: Artfully arrange the fresh ingredients and roasted veggies on a large platter. Remember, good food that looks beautiful will be well received.
- Prep ahead: Lemon Vinaigrette can be made in advance and stored in the fridge. Mason jars are great for storing dressing. Components of this salad can be made in advance and brought to room temperature before composing.
- STORE: Store leftover salad ingredients in airtight container in the fridge. Store extra dressing separately.
- FREEZE: I do not recommend freezing this salad. Many of the components are pantry staples that are shelf stable though. The dressing could be frozen for up to 3 months in an airtight container and defrosted in the fridge.
Debra’s Pro Tips

- Make extra herby potatoes: Seriously, expect some shrinkage in the form of hands that pop in and grab a few off the hot tray!
- Potatoes: Make sure to cut larger potatoes into similar sizes so they roast evenly.
- Use a VARIETY OF VEGETABLES that YOU like best! Swap asparagus for haricot vert, radish for cucumber, any type of briny olives will work…you do you! Make it colorful and let everyone take the parts they enjoy.
- Nicoise dressing: Toss a bit of dressing on the potatoes while they’re warm. Same for the asparagus. It will better cling to the hot food and absorb the flavors.
More Hearty Vegan Salad Recipes
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📖 Recipe

Vegan Nicoise Salad
Equipment
Ingredients
POTATOES
- 1 lb. baby red potatoes
- 2 teaspoons olive oil
- 1 teaspoon dijon mustard
- 1 Tablespoon herbs de Provence*
ASPARAGUS:
- 1 lb. fresh asparagus
- 1 teaspoon olive oil
- A few grinds of black pepper
NICOISE SALAD DRESSING:
- 1 large lemon zested and juiced
- ½ cup extra virgin olive oil
- 1 Tablespoon dijon mustard
- 1 small clove garlic zested
SALAD
- ½ head romaine 3 cups chopped
- 1 12.5-oz can small white beans*
- ½ cup kalamata olives
- 1 14-oz. can hearts of palm, sliced thin
- ½ cup roasted red pepper strips
- 2 small persian cucumbers sliced thin
Instructions
- Preheat oven to 400 degrees.
PREPARE POTATOES:
- Wash potatoes and pat dry. If potatoes are small, cut in half. Larger potatoes can be cut into quarters. Cut them into similar sizes so they'll cook at the same rate. Place on rimmed baking sheet in a single layer. Drizzle with olive oil and mustard. Toss until well coated and then sprinkle with herbs de Provence. Toss again. Roast potatoes for 25 minutes, or until tender when pierced with a fork.
PREPARE ASPARAGUS:
- Rinse asparagus with cool water and pat dry. Trim off woody end and lay asparagus onto a separate baking sheet in a single layer. Drizzle with olive oil and sprinkle with freshly ground black pepper. Roast in preheated 400 degree oven for 8 minutes. Timing could vary from 5-10 minutes depending on thickness of spears. Asparagus will turn bright green when still al dente and perfectly done.
PREPARE NICOISE SALAD DRESSING:
- Zest garlic clove and lemon into a small bowl. Add dijon mustard and whisk to form a paste. Squeeze the juice from the lemon over the paste and whisk well. Slowly drizzle the oil into the bowl while whisking. Continue to whisk until emulsified. Set aside.
- Get the salad ingredients and a large serving platter ready to assemble. Start by spreading out the fresh greens. Then add the roasted asparagus, herby potatoes, sliced hearts of palm, roasted red pepper strips, small white beans, kalamata olives, and thinly sliced radish.
- Drizzle some lemon vinaigrette over the salad and serve the remaining dressing on the side.
Video

Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Keri
I love with Nicoise salad, but I haven’t been able to find a vegan recipe. This was perfect. Thank you!
Debra Klein
Oh Keri you’re going to love how satisfying this is plus the authentic nicoise flavors! Enjoy.
Kristina
This was a delicious and refreshing salad and paired really well with veggie burgers for dinner. I did not use kalmata olives, but followed the recipe in every other way and thought it was fantastic!
Debra Klein
A perfect pairing. I have quinoa veggie burgers on the menu next week and I’m going to do this salad to go with! Great idea.
Lindsay Howerton-Hastings
This is absolutely incredible! The combination of flavors and textures was just so good, can’t wait to make again.
Debra Klein
Totally agree. I could eat this multiple times a week and never tired of the flavors.
Elizabeth
This salad is so filling and absolutely delicious! Perfect for summer
Jerika
This Vegan Nicoise Salad looks awesome.:) Can’t wait to try it. Thanks!
Jeri
This salad is perfect to serve at any backyard BBQ.
Emma H
OK will definitely slice thinly! It makes a difference.
Zesting garlic? I’m grating it as it has no skin to zest unlike citrus fruits. I’ll just use the same grater for both the lemon and garlic, instead of using the garlic press.
Thank you for this meat free option!
Debra Klein
You’re welcome. Yes, the same microplane grater for both the lemon and the garlic. Maybe zesting wasn’t the most articulate word choice, but I’m glad you understood the direction! Enjoy.
Emma H
I did it was delicious! Will be making again for sure 😃
Debra Klein
Once a week staple over here!
Amy
Love this salad, especially the lemon vinaigrette!
Nancy
Your salad recipe was bursting with flavor. Before going meatless this was one of my favorite salads, so happy I can eat it again. Thanks!
Ash B
This is such a yummy salad! This was my first time trying a Nicoise Salad and it is great!
Agnieszka
This vegan salad is life! So creative and delicious.
Ramona
Beautiful presentation and combination of ingredients. What a great idea I cannot wait to try your Nicoise salad version. Truly wonderful.
Debra Klein
Thank you! Enjoy!
Sunrita Dutta
Such a hearty delicious healthy sals. Love the way it uses all leftover ingredients
Kayla
This nicoise salad was so delicious!
Brianna May
Yum!
Elizabeth
I’ve always wanted to know how to make this salad vegan!
Sue
I love the use of olives for that wonderful salty taste!
Jeri
This was a filling and hearty salad. Loved the lemon vinaigrette!
Amy Liu Dong
It looks delicious and refreshing! Such a perfect dish to prepare for tonight’s dinner.
Debra Klein
Thanks….I made it last night and it was a big hit!