Vegan Niçoise Salad

 

A stunning plant-based take on the French classic — with white beans and artichoke hearts stepping in brilliantly for tuna. Elegant, protein-packed, and perfect for a special lunch.

Servings: 4 | Prep: 20 mins | Cook: 15 mins | Total: 35 mins

Ingredients:

• 2 cans white beans, drained
• 1 can artichoke hearts, drained and quartered
• 300g baby potatoes, halved
• 200g green beans, trimmed
• 1 cup cherry tomatoes, halved
• 1 cup Kalamata olives
• 4 tbsp capers
• 4 radishes, thinly sliced
• 4 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 4 tbsp olive oil
• 1 tsp dried herbs de Provence
• 1 pinch salt and pepper
• 4 tbsp fresh parsley

Instructions:

1. Boil baby potatoes in salted water for 12-15 minutes until just tender. Drain and set aside to cool slightly.

2. Blanch the green beans in boiling water for 3 minutes until bright green and just tender. Immediately transfer to iced water to stop cooking and preserve colour.

3. Make the Dijon dressing by whisking together mustard, red wine vinegar, olive oil, herbs de Provence, salt, and pepper until emulsified.

4. Arrange baby potatoes, green beans, white beans, artichoke hearts, cherry tomatoes, olives, capers, and radishes on a large platter or divide between four plates.

5. Drizzle the Dijon dressing generously over everything.

6. Scatter fresh parsley over the top and serve immediately.

Nutritional Info (per serving): 

Calories: ~380 | Protein: 16g | Carbs: 48g | Fat: 14g | Fibre: 12g | Iron: 6mg

💡 Tip: Don't skip the iced water bath for the green beans — it keeps them vivid green and perfectly crisp rather than olive-coloured and soggy!

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