Overhead view of Chickpea Salad Nicoise on a white oval platter on a wooden table

Chickpea Salad Niçoise

This vegan take on a niçoise is fully loaded with hearty potatoes, seasoned chickpeas, colorful vegetables, and crispy lettuce. It is summery, crunchy, and full of flavor. Enjoy this salad as a delicious healthy lunch, dinner, or side salad.

4.34 from 3 votes
Overhead view of Chickpea Salad Nicoise on a white oval platter on a wooden table
Print Recipe

Chickpea Salad Niçoise

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, Salad
Cuisine: French
Servings: 4
Calories: 277kcal


For the dressing:

  • cup olive oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely diced shallots
  • 1 clove garlic , finely diced
  • teaspoons agave
  • ½ teaspoon white miso
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried oregano

For the chickpeas:

  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Pinch of kosher or fine sea salt

For the salad:

  • 7 ounces green beans , trimmed
  • 7 ounces baby potatoes , color of choice, cut into bite-size pieces
  • 2 cups chopped romaine lettuce
  • 1 cup grape tomatoes , halved
  • 1 cup thinly sliced English cucumber
  • ¼ cup pitted mixed Greek olives
  • ½ small red onion , thinly sliced
  • 2 tablespoons chopped fresh chives
  • ¼ cup capers , drained
  • Pinch of kosher or fine sea salt
  • Pinch of freshly ground black pepper


Make the lemon Dijon dressing:

  • In a small bowl, combine all ingredients. Whisk to combine. Set aside to allow the flavors to meld together.

Prepare the chickpeas:

  • 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 bright green and just tender, 3-4 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, 10-12 minutes. Drain the potatoes and rinse under cool running water.
  • Drain the green beans. Pat the potatoes and green beans dry.
  • 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 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.)


The 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.


Nutrition Facts
Chickpea Salad Niçoise
Amount Per Serving
Calories 277 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g15%
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Sodium 862mg36%
Potassium 594mg17%
Carbohydrates 24g8%
Fiber 5g20%
Sugar 8g9%
Protein 4g8%
Vitamin A 2861IU57%
Vitamin C 33mg40%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chickpeas Hannah Sunderani Salad
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