Eat for Beauty: Vegan Niçoise Salad

The Niçoise salad, with its roots in the sunny region of Nice in the south of France, is a culinary masterpiece known for its vibrant colors, fresh ingredients, and robust flavors.

Traditionally made with tuna, anchovies, and eggs, this classic dish might seem off-limits for those following a vegan lifestyle. However, with a few clever substitutions, you can enjoy a delicious Vegan Niçoise Salad that's just as satisfying and flavorful as the original.

Let's dive into this plant-based version of a beloved French classic!

Ingredients:

Mixed Greens: 1 handful of Romaine, Arugula, Spinach each

Cherry Tomatoes: Halved for a burst of sweetness.

Red Potatoes: Boiled and sliced.

Green Beans: Blanched to perfection.

Kalamata Olives: For that authentic Mediterranean flavor.

Red Onion: Thinly sliced for a bit of bite.

Artichoke Hearts: Marinated or grilled, for a rich texture.

Chickpeas: Cooked and slightly roasted, to replace tuna.

Capers: For a briny kick.

Vegan Niçoise Dressing: A zesty blend of olive oil, Dijon mustard, lemon juice, garlic, and herbs.

Instructions:

1. Prepare the Vegetables:

• Boil the red potatoes until tender, then let them cool before slicing.

• Blanch the green beans by boiling them for 2-3 minutes, then immediately transferring them to ice water to retain their vibrant color and crunch.

• Halve the cherry tomatoes, slice the red onion thinly, and prepare the mixed greens.
  

2. Roast the Chickpeas:

• Preheat your oven to 400°F (200°C).

• Toss the chickpeas with a bit of olive oil, salt, and pepper.

• Spread them on a baking sheet and roast for 20-25 minutes, until they're crispy.
  
  

 3. Assemble the Salad:

• • In a large salad bowl or platter, start with a bed of mixed greens.

  • Arrange the cherry tomatoes, sliced red potatoes, blanched green beans, Kalamata olives, red onion, artichoke hearts, and roasted chickpeas over the greens.

  • Sprinkle capers over the top for an added layer of flavor.

4. Prepare the Dressing:

• In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, minced garlic, salt, and pepper.

• Drizzle the dressing over the salad just before serving, and toss gently to combine all the ingredients.