Vegan Chickpea Salad Niçoise with Lemon Dressing
May 23, 2023 (Last updated Feb 12, 2026) by Hannah Sunderani
This Vegan Salad Niçoise is from my French inspired cookbook, The Two Spoons Cookbook and today I’m sharing it as a recipe exclusive! The recipe keeps you full from chickpeas and potatoes, it’s loaded with flavourful ingredients like briny olives and capers, crisp lettuce and cucumber, and a citrusy lemon vinaigrette that’s so good I could eat it with a spoon! You can enjoy this crunchy and filling vegan chickpea salad for dinner in less than an hour.
The freshness of this salad takes me back to the morning markets in the Old Town of Nice, where I used to buy the ingredients to prepare this vibrant salad. It is summery, crunchy, and full of flavours you would typically find in a salad niçoise from the South of France—one of my favourite places in France to visit.
As you know, I’m a big fan of wholesome and filling vegan salads! I can’t wait for you to try my own personal take on this popular French-inspired chickpea salad. It’s one I think you’ll love just as much as I do!
This Salad Niçoise is…
- 100% plant-based
- Inspired by the classic salad from the South of France
- Perfect for summer
- Crispy, colourful and filling!
- Boasts whole food ingredients
- Gluten-free
- Meal prep friendly
- Newbie cook approved
Ingredient Notes
This vegan niçoise salad is made with 3 simple components:
- Homemade lemon dijon dressing – This dressing is made with wholesome ingredients such as extra-virgin olive oil, lemon juice, dijon mustard, and aromatic flavours and seasonings.
- Chickpeas – Salad Niçoise typically has tuna and hard-boiled eggs in it, but I’ve replaced it with a seasoned chickpea medley that’s so delicious, you won’t miss the tuna! Plus, chickpeas add protein, heartiness, and are an excellent source of dietary fiber. If you love tuna or tuna sandwiches, my Vegan Chickpea Tuna Sandwich is a must-try!
- Colourful veggies – I developed this recipe to be exactly like one you’d find in the South of France – one of my favourite places in France to visit. You’ll need a variety of vegetables including green beans, baby potatoes, crisp lettuce, grape tomatoes, cucumber, briny olives, red onion, chives, and savoury capers.
How to Make a Vegan Niçoise Salad at Home
Start by making the lemon dijon dressing. In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, black pepper, and oregano. Whisk well to combine, then set aside while you prepare the salad to allow the flavours to meld together.
First, prepare the chickpeas. In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine and set aside.
Next, fill a medium bowl with ice water. Then bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high heat and add the green beans. Cook the beans until vivid green and just tender, about 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water.
Once the beans are removed, add the potatoes to the boiling water and cook until fork tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water, then pat the potatoes and green beans dry.
Finally, build your salad! Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans, potatoes, tomatoes, cucumber, olives, and red onion over top. Sprinkle with the seasoned chickpeas, chives, capers, and a pinch of salt and black pepper to taste.
Serve this chickpea salad niçoise with the lemon dijon dressing on the side and enjoy immediately!
Storage Instructions
If you’re planning to make this chickpea salad niçoise for a healthy meal prep, I’d recommend storing the dressing separately from the chickpea medley and vegetables. This will help prevent the raw vegetables from becoming soggy and allow them to stay fresh for up to 3 days.
I hope you love this salad as much as I do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Vegan Chickpea Salad Niçoise with Lemon Dressing
Ingredients
Lemon Dijon Dressing:
- ⅓ cup olive oil
- ¼ cup lemon juice
- 2 tbsp Dijon mustard
- 2 tbsp shallots , finely diced
- 1 clove garlic , finely diced
- 1½ tsp agave
- ½ tsp white miso
- ½ tsp fine sea salt
- ¼ tsp pepper
- ¼ tsp dried oregano
Chickpea Medley:
- 1 can chickpeas (14 ounces/400 mL), drained and rinsed
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Pinch fine sea salt
Salad:
- 7 oz green beans (200 g), trimmed
- 7 oz baby potatoes (200 g), colour of choice, cut into bite-size pieces
- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes , halved
- 1 cup cucumber , thinly sliced
- ¼ cup olives , variety of choice and pitted
- ½ small red onion , thinly sliced
- 2 tbsp chives , chopped
- ¼ cup capers , drained
- Pinch fine sea salt
- Pinch pepper
Instructions
Make the Lemon Dijon Dressing:
- In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, pepper, and oregano. Whisk to combine. Set aside to allow the flavours to meld together.
Prepare the Chickpea Medley:
- In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine. Set aside.
Make the Salad:
- Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high, add the green beans, and cook until the beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water.
- Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water. Drain the green beans. Pat dry the potatoes and green beans.
- Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans, potatoes, tomatoes, cucumber, olives, and red onion over the romaine. Sprinkle with the seasoned chickpeas, chives, capers, and a pinch each of salt and pepper. Serve the Lemon Dijon Dressing on the side for drizzling. (Alternatively, you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)
Notes
If you prefer to cook chickpeas from scratch, you will need to soak and cook ½ cup dried chickpeas to get 1½ cups cooked (the equivalent of 1 can). Do Ahead: The Lemon Dijon Dressing can be prepared up to 3 days in advance. Store in a jar in the refrigerator. Bring to room temperature and shake before using.
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