- 1 ½ cupsedamame
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 2 clovesgarlic
- 1 pintgrape tomatoes
- 1 lbgreen beans
- ⅔ cupKalamata olives, pitted
- 1 lbnew potatoes
- 2 (5 oz) pkgsspring 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.)
1 lb new potatoes 2 lemons 1 pint grape tomatoes 1 lb green beans 2 (5 oz) pkgs spring mix (mixed greens)
- 2Halve 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.
1 tsp salt
- 3Meanwhile, drain and rinse chickpeas; transfer to a medium bowl.
2 (15 oz) cans garbanzo beans (chickpeas)
- 4Juice lemons into the bowl with the chickpeas; add turmeric and salt. Stir to combine and set aside to marinate.
½ tsp turmeric ½ tsp salt
- 5Once the water in the pot 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 large bowl along with oil, vinegar, Dijon, maple syrup, salt, and pepper. Whisk to combine the dressing.
2 cloves garlic 3 tbsp extra virgin olive oil 2 tbsp white wine vinegar 4 tsp Dijon mustard 2 tsp pure maple syrup ½ tsp salt ¼ tsp black pepper
- 7Halve tomatoes and thinly slice olives; transfer both to the bowl with the dressing and set aside.
⅔ 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 6 minutes. Drain and rinse with cold water.
1 ½ cups 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.