Salade Niçoise

Chickpeas or tofu can be used in place of the traditional tuna fish or anchovies for this vegetarian salade niçoise recipe.

Yield: 4 servings

Time: 45 minutes


  • 1 large or 4 small salad bowls
  • small bowl
  • whisk


  • 4-8 lettuce leaves
  • 1 c cherry tomatoes, halved  or  2 regular tomatoes, quartered
  • 1 small cucumber, peeled and chopped
  • ½ c green beans, lightly steamed  or  fresh baby fava beans, peeled
  • 2 green peppers, de-stemmed, seeded, and julienned
  • 1 c cooked chickpeas  or  cubed tofu
  • 2 scallions, minced
  • several leaves basil, chopped
  • ½-¾ c olive oil
  • 1 T Dijon mustard
  • pepper
  • 1 clove garlic, peeled and minced
  • ¼ c Niçoise or black olives, pitted


Chop or tear the lettuce, then arrange in salad bowl(s).

Top with tomatoes, cucumber, beans, peppers, and chickpeas or tofu. Sprinkle with scallions and basil.

Whisk together olive oil, mustard, pepper, and garlic. Pour over the salad, then top with olives.

Refrigerate for 30 minutes and serve.


The adjective niçoise refers to Nice, France, which is where salade niçoise is from.


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