This plant-based take on the classic Niçoise Salad features chickpea ‘tuna’ and a simple dijon vinaigrette. Packed with briny flavor, you’ll be craving this salad all summer long! (vegan, gluten-free)

I’ve been eating this Niçoise Salad on repeat ever since warmer weather started rolling in. It’s packed full of texture and flavor, making it easy to crave again and again.

The best part is that the salad can easily be customized to your liking. Feel free to include as many or as little ingredients as you like, or add whatever you like. Sometimes I’ll include chopped tofu bacon for extra protein and it really takes the salad over the top!

Vegan Niçoise Salad with Chickpea ‘Tuna’ Ingredients

For the Chickpea ‘Tuna’

  • Garbanzo Beans– The base of our ‘tuna’ salad. Be sure to drain them first if using canned.
  • Roasted Sunflower Seeds– Great for adding texture, protein and micronutrients.
  • Vegan Mayonnaise-For a lighter option you can use dairy-free Greek yogurt, but it won’t taste as good.
  • Dijon Mustard-For that subtle tangy flavor.
  • Lemon Juice-For more tang. Can also sub white vinegar.
  • Dried Dill-Just a smidge for flavor.
  • Kelp Granules-Gives the chickpea ‘tuna’ more of a tuna-like flavor. Also adds iodine. Optional.

For the Dijon Vinaigrette

  • Red Wine Vinegar-You could use white wine vinegar but red wine is preferred for it’s stronger flavor.
  • Extra Virgin Olive Oil-Or preferred neutral flavored oil.
  • Dijon Mustard-Rounds out the dressing. Substitutes not recommended.
  • Dried Oregano-Just a little for a subtle herb flavor. Could sub basil or parsley, if desired.

For the Niçoise Salads

  • Potatoes- Yellow or red potatoes both work. I like to boil them first then air-fry for about 7-8 minutes when assembling the salad to make them crispy.
  • Green Beans-French green beans (haricots verts) are ideal but not totally necessary. Regular green beans or even flat green beans work.
  • Romaine-I prefer romaine for it’s crunch but any lettuce will do.
  • Tomatoes-Cherry or grape tomatoes are ideal but any kind of tomato works.
  • Olives-Not to be skipped! The briny flavor pairs so well well with the chickpea ‘tuna’.
  • Beets-I crave beets on this salad but feel free to leave them out if you’re not a fan.
  • Cucumber and Radishes-Adds fresh flavor and crunch but both are optional.

How to Make A Vegan Niçoise Salad

  1. Prep the Chickpea ‘Tuna’.You can do this step in a food processor or a large bowl using a potato masher. Mash the chickpeas, finely chop the sunflower seeds, then combine with remaining ingredients. Add salt & pepper, to taste.
  2. Prep the Dijon Vinaigrette.In a small bowl, whisk together the ingredients. Add salt & pepper, to taste.
  3. Prep and Assemble the Salads.Boil the potatoes and blanch the green beans. Assemble salads with lettuce, cooked potatoes and green beans, tomatoes, beets, cucumber and radishes. Add chickpea ‘tuna’, and sliced olives. Serve with dressing and enjoy!

More Summer Salad Recipes to Try

Niçoise Salad with Chickpea ‘Tuna’

This plant-based take on the classic Niçoise Salad features chickpea ‘tuna’ and a simple dijon vinaigrette. Packed with briny flavor, you’ll be craving this salad all summer long!

Servings: 4 salads

For the Chickpea ‘Tuna’

  • ¼ cup roasted sunflower seeds
  • 15 ounces garbanzo beans, drained and rinsed
  • 2 tablespoons vegan mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon dried dill
  • ¼ teaspoon kelp granules, optional
  • ¼-½ teaspoon salt & pepper, start with ¼ teaspoon (add more to taste)

For the Dressing

  • 4 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt & pepper

For the Salad

  • 6 small potatoes, red or yellow
  • 4 ounces french green beans (haricot verts), trimmed
  • 7 ounces romaine lettuce, chopped (or preferred lettuce)
  • 4 ounces cherry tomatoes, halved
  • ½ cup cooked diced beets, about 1 medium-size beet, roasted and peeled
  • ¼ cup pitted green olives, sliced
  • ¼ cup diced cucumber, optional
  • ¼ cup chopped radishes, optional

Prepare the Chickpea ‘Tuna’

  • In a large bowl, mash the chickpeas using a fork or potato masher. Add the sunflower seeds, vegan mayo, dijon mustard, lemon juice, dried dill, kelp granules (optional), and salt & pepper. Stir until evenly combined. Taste test to see if you prefer more salt & pepper and adjust accordingly. Refrigerate until ready to serve.

Prepare the Dijon Vinaigrette

  • In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, dijon mustard, dried oregano, and salt & pepper. Whisk until smooth. Cover or seal and refrigerate until ready to serve.

Prepare and Assemble the Salad

  • Dice potatoes into 1-inch squares. Transfer to a small saucepan and add warm water, until covered by about an inch. Bring to a boil over high heat, then reduce to medium-low heat, until simmering. Cook for about 10 minutes, until potatoes are tender when poked with a fork. Careful not to overcook. Strain and rinse with cold water, then set aside.

  • Meanwhile, cook the green beans in a medium-size steamer basket or saucepan. Bring the water to a boil then reduce to a simmer. Cook for 5-7 minutes if steaming, or 2-4 minutes if boiling. The green beans should be bright green but tender with a slight crunch when cooked. Strain and rinse with cold water then transfer to a bowl with ice cubes. Fill with water and allow to sit for a minute to stop the cooking process. Strain excess water then transfer cooked green beans to a towel and pat dry.

  • When ready to serve, distribute chopped lettuce among 2 large plates (or 4 smaller bowls). Add the cooked green beans, potatoes, tomatoes, olives, beets, cucumber, radishes and prepared chickpea ‘tuna’ over top of each. Top with dressing, and enjoy!

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

Calories: 391kcal, Carbohydrates: 48g, Protein: 12g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Sodium: 351mg, Potassium: 1441mg, Fiber: 12g, Sugar: 6g, Vitamin A: 4759IU, Vitamin C: 32mg, Calcium: 130mg, Iron: 6mg

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!