The array of ingredients in this vegan version of Salad Niçoise — white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.
Steam the green beans just until bright green and tender-crisp. Err on the side of undercooking rather than overcooking. Drain and rinse with cool water until they’re at room temperature.
On a large serving platter or large shallow serving bowl, arrange the lettuce or greens. Scatter the basil or parsley over it.
Arrange the green beans, tofu, tomatoes, beans or chickpeas, olives, and optional artichoke hearts in separated mounds over the lettuce or greens.
Top everything with a few thinly sliced rings of red onion, if you’d like.
Drizzle a little vinaigrette over the salad, then serve at once, passing the remainder of the vinaigrette at the table.