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Nicoise Salad Final
Niçoise Salad (Vegan)
Author -Traffic Light Cook
This resplendent summer salad is as much a feast for the eyes as it is for the taste buds. It comes together within 30-35 minutes and makes a great light meal on its own. The best feature is that it offers a delicious way of having four servings of vegetables in one shot.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Main Course, Salad, Side Dish
Servings 4
Calories 212 kcal


To make the lentils

  • 1-1/3 cups brown lentils (soaked overnight or for at least 6 hours)
  • 1/2 tsp salt (or to taste, no more than 3/4 tsp)
  • 2 cups water
  • 2 cloves garlic (finely minced)

For the salad

  • 2 potatoes (medium, ~1-1/2 cups, washed, peeled, thinly sliced)
  • 8 oz green beans (washed, ends trimmed)
  • 8 oz cherry tomatoes (~1-1/2 cups, green part removed and halved, can sub with 3 regular tomatoes)
  • 1 head butter lettuce (or any other type, ~4-5 cups)
  • 12 Kalamata olives (or any other variety, rinsed in water, optional)
  • 1/4 tsp freshly ground black pepper

To make the dressing

  • 4 tbsp freshly squeezed lemon juice (~1 large lemon, can sub with balsamic vinegar)
  • 1 tbsp basil leaves (minced, or sub with 2 pinches of dried basil)
  • 3 pinches pink Himalayan salt (or any other type)
  • 2 pinches freshly ground black pepper
  • 1 pinch cayenne pepper (optional)
  • 2 tbsp fresh basil leaves (stems removed, washed and finely minced, optional)
  • 1 tsp extra virgin olive oil
  • 1 tsp date syrup (optional)


To make the lentils

  • Add the soaked lentils to a colander and wash thoroughly under running water. Add the lentils, water, garlic, and salt to a heavy bottom pan. Bring to a boil over medium heat; then reduce the heat and simmer until lentils are soft but not mushy (~12 minutes). Once done, drain the extra liquid in a fine-mash sieve. While the lentils get cooked, get started on preparing the veggies.

To prepare the veggies

  • Add water to a steamer and bring to a boil. While the water comes to a boil, wash and prepare all the veggies. Add the beans and sliced potatoes to the steamer and steam for until cooked through, but not oversoft (~7-8 minutes).

To prepare the dressing

  • Mix all the ingredients in a small bowl and stir with a whisk or fork.

Put the salad together

  • Bring the cooked lentils and steamed veggies to room temperature. Toss the veggies and lettuce with the dressing. Arrange veggies both steamed and fresh on the four corners with lentils in the middle on individual bowls/plates or on a big serving platter. Top with minced basil and olives. Sprinkle the veggies with black pepper and top with the dressing. Enjoy!


*replace brown lentils with equal amount cooked chickpeas or white beans. If using canned, rinse under running water in a sieve. 
**if watching for high salt intake, omit the olives.
***to make the balsamic version of the dressing, add 2 tsp date syrup to 4 tbsp of balsamic vinegar keeping all other ingredients same as given above. 


Calories: 212kcalCarbohydrates: 39gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 794mgPotassium: 967mgFiber: 10gSugar: 6gVitamin A: 2144IUVitamin C: 49mgCalcium: 79mgIron: 4mg
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