Vegan White Bean Niçoise Salad

Vegan White Bean Nicoise Salad

This vegetarian version of the classic niçoise salad uses roasted white beans and caper to offer a similar seafood flavor and aroma, while staying plant-based. A simple dressing and all the classic niçoise accoutrements make this a satisfying salad for any occasion.

Vegan White Bean Niçoise Salad

I have made many different versions of the niçoise salad on this blog, but this may be my favorite. Okay, I say that about every new version of every new recipe, but I’m really blown away by how much flavor capers add to white beans and give this vegetarian salad a hearty flavor.

Vegan White Bean Nicoise Salad

Traditionally, this French-original salad comes with hard oiled eggs and tuna or anchovies. Now, capers are often associated with seafood (you may have heard of lemon caper sauces) – they’re little flower buds on plants that are pickled in a salty brine. They’re divine!

Capers have a lot of different uses and once you realize their power here in this salad, you may try roasting them or adding them to many different sauces, like some chicken piccata.

Vegan White Bean Nicoise Salad

Now, if you’re looking for more traditional niçoise salads, try these:


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5 from 1 vote

White Bean Nicoise Salad

Servings: 4 people


  • 1 ¼ pound small red potatoes quartered
  • 8 ounces string beans
  • 2 (15-ounce) cans cannellini beans drained and rinsed
  • 2.5 tablespoons drained capers
  • olive oil to drizzle
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 1 heaping cup cherry tomatoes
  • 1 8-ounce container mixed greens of choice (your preference – anything but romaine works well)
  • ½ cup pitted and halved kalamata olives

For the dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar (or red wine vinegar)
  • 2 teaspoons lemon juice
  • 2 teaspoons coarse ground mustard
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon minced shallots
  • Salt and pepper to taste


  • Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper and spread out the potatoes, then string beans, and the white beans, all divided into sections. Add the capers to the white beans. Drizzle everything with olive oil and season with garlic powder, salt and pepper. Toss each section together until coated. Roast for 25 minutes until potatoes are browned, tossing everything halfway through.
  • While everything roasts, prepare the rest of the salad. For the dressing, whisk all of the ingredients for the vinaigrette together and set aside. Then, halve the tomatoes and set aside.
  • Once the vegetables and beans are done roasting, assemble your salads. Divide the greens onto plates or bowls. Top each equally with green beans, potatoes, white bean-caper mixture, tomatoes, Kalamata olives, and then drizzle over with dressing.  Serve.

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Shelly L. says:
Thanks for this creative whole food vegan recipe! It was easy and delicious!

5 stars

Meaghan says:
That's so great to hear! Thank you for sharing!
Meaghan says:
You are so welcome!!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.