Name: Vegetarian Niçoise Salad with Lemony Chickpeas & Dijon Vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 2 ¼ cups edamame; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 0.68 kg green beans; 1 cup Kalamata olives, pitted; 3 lemons; 0.68 kg new potatoes; 3 (142 g) pkg spring mix (mixed greens); black pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; salt; turmeric, ground; white wine vinegar

Vegetarian Niçoise Salad with Lemony Chickpeas & Dijon VinaigretteVegetarian Niçoise Salad with Lemony Chickpeas & Dijon Vinaigrette — a 35-minute dinner recipe with 16 ingredients, serving 6.Ingredients

2 ¼ cups edamame

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ small pkgs grape tomatoes

0.68 kg green beans

1 cup Kalamata olives, pitted

3 lemons

0.68 kg new potatoes

3 (142 g) pkg spring mix (mixed greens)

black pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

salt

turmeric, ground

white wine vinegar

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Halve potatoes and transfer to a large pot. Cover with hot water (from the tap), season with salt, cover, and bring to a boil over high heat.

Meanwhile, drain and rinse chickpeas; transfer to a medium bowl.

Juice lemons into the bowl with the chickpeas; add turmeric and salt. Stir to combine and set aside to marinate.

Once the water in the pot is boiling, reduce heat to medium and cook until the potatoes are almost tender, about 10 minutes.

While the potatoes are cooking, peel and mince garlic; place in a large bowl along with oil, vinegar, Dijon, maple syrup, salt, and pepper. Whisk to combine the dressing.

Halve tomatoes and thinly slice olives; transfer both to the bowl with the dressing and set aside.

Trim and halve green beans.

When the potatoes are almost done, add green beans and edamame; continue to cook, until veggies are fork-tender, 7-8 minutes. Drain and rinse with cold water.

Transfer green beans, edamame, potatoes, and marinated chickpeas to the bowl with the dressing. Add mixed greens and toss to combine the salad.

To serve, divide salad between plates or bowls and enjoy.

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