Chickpea Salad Niçoise
Updated Oct 16, 2025, Published Jun 29, 2022
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A Fresh Gluten-Free Twist on a Classic
Looking for a salad that’s hearty enough to be a meal yet light enough for warm days? This Chickpea Salad Niçoise is a vibrant, protein-packed take on the classic French dish—without the tuna, and completely gluten-free! Bursting with flavor, texture, and color, it’s a modern spin that’s both satisfying and nourishing.
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A Wholesome, Flavorful Salad
Traditional Niçoise salads often feature tuna and eggs, but this version puts chickpeas in the spotlight for a plant-based protein boost. Tossed with crisp green beans, creamy baby potatoes, juicy tomatoes, and briny olives, it’s a symphony of flavors that proves healthy eating can be anything but boring.
A lemon Dijon dressing ties everything together, balancing bright acidity with a touch of sweetness and savory depth from miso and shallots. It’s the kind of dressing you’ll want to drizzle on everything!
Why You’ll Love This Recipe
- Naturally gluten-free – Made with whole ingredients and a simple homemade dressing, it’s safe for gluten-free diets.
- Plant-powered and protein-rich – Chickpeas bring heartiness and nutrition, perfect for meatless meals.
- Perfect for meal prep – The dressing and salad components can be made in advance.
- Fresh, vibrant, and full of texture – Every bite has a satisfying mix of crunch, creaminess, and tang.
What You’ll Need
Dressing:
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons finely diced shallots
- 1 clove garlic, finely diced
- 1½ teaspoons agave
- ½ teaspoon white miso
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
Chickpeas:
- 1 (14-ounce) can chickpeas, drained and rinsed
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Pinch kosher or fine sea salt
Salad:
- 7 ounces green beans, trimmed
- 7 ounces baby potatoes, 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 kosher or fine sea salt and black pepper
How to Make Chickpea Salad Niçoise
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon, shallots, garlic, agave, miso, salt, pepper, and oregano. Let it sit while you prepare the rest of the salad so the flavors can meld.
- Season the chickpeas: Combine chickpeas, lemon juice, Dijon, oregano, and salt in a bowl. Stir well and set aside.
- Blanch and cook the vegetables:
- Bring a large pot of salted water to a boil.
- Add green beans and cook 3–4 minutes, until crisp-tender. Transfer immediately to ice water.
- Add potatoes to the same pot and cook 10–12 minutes, until fork-tender. Drain and rinse under cool water.
- Assemble the salad:
- On a large platter, layer the romaine, potatoes, and green beans.
- Arrange the tomatoes, cucumber, olives, and red onion on top.
- Sprinkle with the chickpeas, chives, capers, and a pinch of salt and pepper.
- Dress and serve: Serve with the lemon Dijon dressing on the side for drizzling, or toss everything together just before serving.
Tips for Success
- Make ahead: The dressing can be prepared up to 3 days in advance—just shake before using.
- Chill for the best texture: Let the cooked potatoes and green beans cool before assembling the salad to keep the greens crisp.
- Add protein variety: For non-vegan eaters, top with hard-boiled eggs or seared tuna for a traditional twist.
- Meal prep tip: Store the dressing separately and assemble the salad just before serving to keep everything fresh.
Frequently Asked Questions
Can I make this salad vegan?
Yes! It’s already plant-based and dairy-free. Just make sure your miso and mustard are vegan-certified.
How long does it last in the fridge?
Stored separately from the dressing, this salad keeps well for 2–3 days. Once dressed, it’s best enjoyed fresh.
Can I swap out the chickpeas?
Absolutely. White beans or lentils make great substitutes and pair beautifully with the lemony dressing.
Is this salad filling enough for dinner?
Definitely! Between the chickpeas, potatoes, and healthy fats from the olive oil, this is a full and balanced meal.
Fresh, Flavorful, and Perfect for Any Occasion
This Chickpea Salad Niçoise brings French-inspired elegance to the gluten-free table—bright, wholesome, and effortlessly satisfying. Serve it for lunch, dinner, or meal prep for the week. It’s proof that gluten-free eating can be both simple and sophisticated.
For more fresh and flavorful ideas, check out our Mediterranean Chickpea Pasta Salad or Avocado Quinoa Power Bowl.
Table of Contents
Chickpea Salad Niçoise
Ingredients
For the dressing:
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons finely diced shallots
- 1 clove garlic, , finely diced
- 1½ 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
Instructions
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.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great post! I really appreciate how clearly you explain gluten-free living and share practical tips and recipes. This kind of content is very helpful for anyone starting or maintaining a healthy gluten-free lifestyle. Keep up the wonderful work!
Great article! I really appreciate how clearly you explained gluten-free options and practical tips for everyday living. This kind of informative content is very helpful for anyone looking to maintain a healthy, gluten-free lifestyle. Keep up the excellent work!