- ¾ cupedamame
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ lbgreen beans
- ⅓ cupKalamata olives, pitted
- ½ lbnew potatoes
- 1 (5 oz) pkgspring mix (mixed greens)
-  black pepper
-  Dijon mustard
-  extra virgin olive oil
-  pure maple syrup
-  white wine vinegar
- 1Wash 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)
- 2Halve 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
- 3Meanwhile, drain and rinse chickpeas; transfer to a small bowl.
1 (15 oz) can garbanzo beans (chickpeas)
- 4Juice 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
- 5Once the water in the saucepan is boiling, reduce heat to medium and cook until the potatoes are almost tender, about 10 minutes.
- 6While 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
- 7Halve tomatoes and thinly slice olives; transfer both to the bowl with the dressing and set aside.
⅓ cup Kalamata olives, pitted
- 8Trim and halve the green beans.
- 9When 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
- 10Transfer green beans, edamame, potatoes, and marinated chickpeas to the bowl with the dressing. Add mixed greens and toss to combine the salad.
- 11To serve, divide salad between plates or bowls and enjoy.