Vegan Nicoise Salad
Ingredients
- 1/2 lb little red potatoes, halved
- 1 1/2 tbsp extra virgin olive oil or avocado oil
- 1/2 tsp salt + more to taste
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 bunch fresh asparagus
- 4 romaine leaves
- 4 radicchio leaves (or use more romaine, if you can’t find it)
- 1 1/2 cups cherry tomatoes, halved
- 1 cup artichoke hearts (from jar)
- 1 can chickpeas, drained and rinsed
- 1/4 cup olives, pitted and halved
- 2 tbsp capers
- vegan french dressing
- parsley, mint, basil, and/or fennel sprigs to garnish
Preparation
Preheat oven to 375°. Toss the potatoes with 1 tbsp of oil, then sprinkle on the oregano, garlic powder, and black pepper. Spread evenly onto the baking dish and roast 30-35 minutes, until tender
Grill the asparagus on an indoor grill pan or outdoors. Or, toss in 1/2 tbsp of oil and roast along with the potatoes. Roast for 20 minutes
Place the romaine and radicchio leaves onto your plate(s), then top with the roasted potatoes, asparagus, tomatoes, artichoke hearts, chickpeas, olives, and capers
Drizzle dressing over the salad
Garnish with fresh herbs