Vegan Niçoise Salad

vegan nicoise


Since starting The Vertue Method, I’ve been trying to eat a bit better. Not that I ate that badly before – I feel like I’ve got a pretty healthy relationship with food, based on whole and non-processed, nourishing foods and ingredients.


In this method, as well as the workout plan, there’s also a food plan that I’ve been trying to hold myself to as much as possible. I’ve got to admit it does contain a few changes that Ive needed to try to adjust to over the past weeks- bread is out, as are most sugars, only one snack is allowed per day and there is much more protein than I was eating before. The midday meals consist of salads, and despite the varied and tasty recipes given in the book, after a month of eating the same dishes I was ready to change things up a bit, so I started working on some ideas of my own – healthy, satisfying and delicious salads, full of greens and with plenty of protein for an ideal post-workout lunch.


For this recipe, I took the salade Niçoise as an inspiration and created a vegan version. It’s both delicious as well as nutritious, which are my two main goals. I don’t count calories, but thanks to the Vertue Method book I’ve been getting better at adjusting the proportions and amounts of ingredients to fit my body’s needs. The chickpeas supply 20 grams of protein to each plate which is an ideal amount. They’re mashed up and pimped out with dill, mustard and a little lupin mayo, bringing out their smooth side. It’s possible to leave out the potatoes if you’d prefer to avoid eating too many carbs, but I think they help make the dish more exciting.


I think this salad is a real hit and I hope that you’ll agree! It’s easy to make, delicious, fresh, and perfect for a satisfying lunch!


Don’t hesitate to share your creations and tag me at #berlinandcoconuts !


vegan nicoise

Vegan Niçoise Salad


For the salad

  • 1 large lettuce, or any leafy greens you prefer, 160 g
  • 6 small new potatoes, peeled
  • 2 handful french beans, ends trimmed
  • 20 cherry tomatoes
  • 10 kalamata olives

For the chickpeas

  • 1 can chickpeas, drained, 200 g
  • 1 tbsp lupin mayo (optional)
  • 2 tsp grain mustard
  • dried dill, to taste

For the dressing

  • 2 tbsp extra virgin olive oil
  • salt and pepper, to taste
  • 1 small shallot, minced
  • 2 tsp herbes de provence
  • 1 tsp grain mustard


  1. Boil your potatoes, 10 to 15 minutes should be enough depending on size. When there is only about 5 minutes left, add your french beans. Make sure to not overcook them, you still want a bit of a crunch. 
    Drain and plunge your beans under cold water. Let the potatoes and beans cool.

  2. Mix all your dressings ingredients and set aside.

  3. In a mixing bowl, add you chickpeas, with mayo (is using), mustard and dill. Mix well and with a fork or potato masher, mash your chickpeas to create a nice texture. Taste and adjust seasonings. Set aside.

  4. Half you cherry tomatoes.

  5. For crispy potatoes, I suggest you pan fry them real quick in a non stick pan or with a tiny bit of olive oil until golden. Season with salt and pepper.

  6. In a plate, lay down your lettuce, add chickpeas, beans, cherry tomatoes, olives, potatoes and pour dressing all over the salad. Enjoy!

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory