This vegan nicoise salad (Jessica in the Kitchen) swaps the tuna, eggs and anchovies for chickpeas, flavoured up with baby red potatoes, green beans, cherry tomatoes, artichoke hearts, green onions and capers, with lettuce, radishes and olives. All covered in a red wine salad dressing flavoured with shallot, garlic, salt, pepper and fresh herbs with lemon.
Read up on food safety for people and pets. Bin onion scraps, as acid could harm compost creatures.
If you look in grocery stores, nearly all now sell cans of vegan tuna (some in vegan mayo). If you want to simplify or adjust this recipe, try a can of this. It’s really nice, and leftovers make a lovely snack on sandwiches.
