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    Vegetarian Niçoise Salad with Lemony Chickpeas & Dijon Vinaigrette

    Vegetarian Niçoise Salad with Lemony Chickpeas & Dijon Vinaigrette

    565 calories • 25 min

    Ingredients

    • edamame, shelled¾ cup
    • garbanzo beans (chickpeas)1 (15 oz) can
    • garlic1 clove
    • grape tomatoes½ pint
    • green beans½ lb
    • Kalamata olives, pitted⅓ cup
    • lemon1
    • new potatoes½ lb
    • spring mix (mixed greens)1 (5 oz) pkg
    • black pepper⅛ tsp
    • Dijon mustard2 tsp
    • extra virgin olive oil1 ½ tbsp
    • pure maple syrup1 tsp
    • salt1 tsp
    • turmeric, ground¼ tsp
    • white wine vinegar1 tbsp

    Nutrition Facts

    • Fats37%
    • Carbs48%
    • Proteins15%
    565Calories
    Total fat24g
    Net Carbs52g
    Protein22g
    Sugars12g

    Cookware

    • Can Opener
    • Chef's Knife
    • Citrus Juicer
    • Colander
    • Cutting Board
    • Garlic Press
    • Measuring Cups
    • Measuring Spoons
    • Medium Saucepan
    • Mixing Bowls
    • Stirring Spoon
    • Tongs
    • Whisk or Fork

    Instructions

    • STEP 1

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

      • ½ lb new potatoes
      • 1 lemon
      • ½ pint grape tomatoes
      • ½ lb green beans
      • 1 (5 oz) pkg spring mix (mixed greens)
    • STEP 2

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

      • ½ tsp salt
    • STEP 3

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

      • 1 (15 oz) can garbanzo beans (chickpeas)
    • STEP 4

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

      • ¼ tsp turmeric
      • ¼ tsp salt
    • STEP 5

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

    • STEP 6

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

      • 1 clove garlic
      • 1 ½ tbsp extra virgin olive oil
      • 1 tbsp white wine vinegar
      • 2 tsp Dijon mustard
      • 1 tsp pure maple syrup
      • ¼ tsp salt
      • ⅛ tsp black pepper
    • STEP 7

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

      • ⅓ cup Kalamata olives, pitted
    • STEP 8

      Trim and halve the green beans.

    • STEP 9

      When the potatoes are almost done, add green beans and edamame; continue to cook, until veggies are fork-tender, about 4 minutes. Drain and rinse with cold water.

      • ¾ cup edamame
    • STEP 10

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

    • STEP 11

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

    Vegetarian Niçoise Salad with Lemony Chickpeas & Dijon Vinaigrette

    Vegetarian Niçoise Salad with Lemony Chickpeas & Dijon Vinaigrette

    565 calories • 25 min

    Ingredients

    • edamame, shelled¾ cup
    • garbanzo beans (chickpeas)1 (15 oz) can
    • garlic1 clove
    • grape tomatoes½ pint
    • green beans½ lb
    • Kalamata olives, pitted⅓ cup
    • lemon1
    • new potatoes½ lb
    • spring mix (mixed greens)1 (5 oz) pkg
    • black pepper⅛ tsp
    • Dijon mustard2 tsp
    • extra virgin olive oil1 ½ tbsp
    • pure maple syrup1 tsp
    • salt1 tsp
    • turmeric, ground¼ tsp
    • white wine vinegar1 tbsp

    Nutrition Facts

    • Fats37%
    • Carbs48%
    • Proteins15%
    565Calories
    Total fat24g
    Net Carbs52g
    Protein22g
    Sugars12g

    Cookware

    • Can Opener
    • Chef's Knife
    • Citrus Juicer
    • Colander
    • Cutting Board
    • Garlic Press
    • Measuring Cups
    • Measuring Spoons
    • Medium Saucepan
    • Mixing Bowls
    • Stirring Spoon
    • Tongs
    • Whisk or Fork

    Instructions

    • STEP 1

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

      • ½ lb new potatoes
      • 1 lemon
      • ½ pint grape tomatoes
      • ½ lb green beans
      • 1 (5 oz) pkg spring mix (mixed greens)
    • STEP 2

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

      • ½ tsp salt
    • STEP 3

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

      • 1 (15 oz) can garbanzo beans (chickpeas)
    • STEP 4

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

      • ¼ tsp turmeric
      • ¼ tsp salt
    • STEP 5

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

    • STEP 6

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

      • 1 clove garlic
      • 1 ½ tbsp extra virgin olive oil
      • 1 tbsp white wine vinegar
      • 2 tsp Dijon mustard
      • 1 tsp pure maple syrup
      • ¼ tsp salt
      • ⅛ tsp black pepper
    • STEP 7

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

      • ⅓ cup Kalamata olives, pitted
    • STEP 8

      Trim and halve the green beans.

    • STEP 9

      When the potatoes are almost done, add green beans and edamame; continue to cook, until veggies are fork-tender, about 4 minutes. Drain and rinse with cold water.

      • ¾ cup edamame
    • STEP 10

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

    • STEP 11

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

    2 servings
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    • Do Not Sell or Share My Personal Information
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