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Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
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.
Meanwhile, drain and rinse chickpeas; transfer to a small bowl.
Juice lemon into the bowl with the chickpeas; add turmeric and salt. Stir to combine and set aside to marinate.
Once the water in the saucepan 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 medium 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 the green beans.
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.
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.
Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
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.
Meanwhile, drain and rinse chickpeas; transfer to a small bowl.
Juice lemon into the bowl with the chickpeas; add turmeric and salt. Stir to combine and set aside to marinate.
Once the water in the saucepan 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 medium 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 the green beans.
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.
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.