Vegan Niçoise-Style Salad
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.
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Vegan / French-inspired
8 to 10
fresh slender green beans
trimmed (see Note)
large head Boston or Bibb lettuce
torn, or mixed baby greens
Sliced fresh basil leaves or chopped fresh parsley as desired
package baked tofu
heaping cup grape or cherry tomatoes
or diced ripe fresh tomatoes
15- to 16-
can cannellini beans or chickpeas
drained and rinsed
Pitted green or black olives
or a combination
Marinated artichoke hearts
Sliced red onion
or storebought, to taste
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.
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free vegan cheat sheet
, packed with my favorite easy substitutions to make any recipe vegan.
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