Vegan Niçoise Salad
Everything you love about the Mediterranean classic, except powered with plant-based protein. Chef Anne trades tuna for creamy chickpeas, then piles on tender fresh arugula leaves, crisp blanched green beans, briny Kalamata olives, strips of sweet roasted red bell pepper, and savory vegan Feta cheese. Drizzle on her French vinaigrette, a simple and simply delicious blend of extra-virgin olive oil, red wine vinegar, and Dijon mustard, and dig in to a hearty, healthy lunch or dinner.
Nutritional facts
Protein
6g
Carbs
27g
Calories
440kcal
Fat
35g
Ingredients
Extra Virgin Olive Oil, Canned Roasted Red Peppers, Red Wine Vinegar, Black Pepper, Kalamata Olives, Dijon Mustard, Kosher Salt, Green Beans, Canned Chickpeas, Arugula, Vegan Feta
Contains coconut.
Reviews
4.4
Based on 100 reviews
More greens
Caylin · 11/27/25
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About Anne Thornton
A classically trained Chef Anne Thornton rose through New York City’s culinary ranks as the first pastry chef and AGM at the legendary Waverly Inn.
She became a national name as the host of her own Food Network show, Dessert First, and a regular guest on major TV programs like The Today Show.
Her expertise have led to consulting work with major brands and celebrated restaurants. As an executive Chef she co-founded multiple plant-based restaurants in Southern California including LA’s Little Pine.
Today she creates hit dishes for CookUnity, blending comfort and wellness as only she can. Anne also brings her smorgasbord of interests to the stage through her comedy, merging food and storytelling in delicious and unexpected ways.
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