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Vegetarian Niçoise Salad with Lemony Chickpeas & Dijon Vinaigrette.

  • 1 ½ cups
    edamame
  • 2 (398 ml) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 1 small pkg
    grape tomatoes
  • 0.45 kg
    green beans
  • ⅔ cup
    Kalamata olives, pitted
  • 2
    lemons
  • 0.45 kg
    new potatoes
  • 2 (142 g) pkg
    spring mix (mixed greens)
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    salt
  •  
    turmeric
  •  
    white wine vinegar
  • 1
    Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    0.45 kg new potatoes
    2 lemons
    1 small pkg grape tomatoes
    0.45 kg green beans
    2 (142 g) pkg spring mix (mixed greens)
  • 2
    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.
    1 tsp salt
  • 3
    Meanwhile, drain and rinse chickpeas; transfer to a medium bowl.
    2 (398 ml) cans garbanzo beans (chickpeas)
  • 4
    Juice 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
  • 5
    Once the water in the pot is boiling, reduce heat to medium and cook until the potatoes are almost tender, about 10 minutes.
  • 6
    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.
    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
  • 7
    Halve tomatoes and thinly slice olives; transfer both to the bowl with the dressing and set aside.
    ⅔ cup Kalamata olives, pitted
  • 8
    Trim and halve the green beans.
  • 9
    When 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
  • 10
    Transfer green beans, edamame, potatoes, and marinated chickpeas to the bowl with the dressing. Add mixed greens and toss to combine the salad.
  • 11
    To serve, divide salad between plates or bowls and enjoy.