Vegan Salade Nicoise

🛒 Ingredients

• Potatoes 150 g · 116 kcal
• Green beans 75 g · 23 kcal
• Cherry tomatoes 100 g · 18 kcal
• Cucumber 50 g · 8 kcal
• Yellow bell pepper 50 g · 15 kcal
• Canned chickpeas, drained 100 g · 164 kcal
• Kalamata olives 30 g · 87 kcal
• Red onion 20 g · 8 kcal
• Capers 10 g · 2 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Olive oil 20 g · 177 kcal
• Red wine vinegar 10 g · 2 kcal
• Dijon mustard 5 g · 5 kcal
• Garlic clove, minced 3 g · 4 kcal

👨‍🍳 Instructions

1. Boil the potatoes in salted water until tender, then drain and let cool. Steam or blanch the green beans until crisp-tender, then immediately transfer to an ice bath to stop cooking and preserve their vibrant color; drain well.
2. Prepare the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper in a small bowl until emulsified.
3. In a large shallow bowl or platter, arrange the cooled potatoes, green beans, cherry tomatoes, sliced cucumber, bell pepper, chickpeas, Kalamata olives, and thinly sliced red onion.
4. Drizzle the prepared vinaigrette generously over the salad ingredients. Garnish with fresh chopped parsley and capers.
5. Serve immediately or chill for a short period to allow flavors to meld, then serve.