Vegetarian Niçoise Salad with Lemony Chickpeas & Dijon Vinaigrette

Directions

1. Wash all fresh produce. Halve the potatoes and place them in a medium saucepan; cover with salted water and bring to a boil.
2. Rinse and drain the chickpeas, then transfer them to a small bowl. Squeeze in lemon juice, add turmeric and salt, and stir to marinate while you cook the other components.
3. When the water boils, reduce heat and simmer the potatoes until nearly tender, about 10 minutes; then add the green beans and edamame and continue cooking until fork-tender. Drain and rinse under cold water.
4. In a medium bowl, whisk together minced garlic, oil, white wine vinegar, Dijon mustard, maple syrup, salt, and pepper to form the dressing.
5. Halve the grape tomatoes and thinly slice the olives; add both to the dressing and toss to coat.
6. In a larger bowl, combine the spring greens with the marinated chickpeas, then fold in the cooled vegetables and toss to mix.
7. Plate the mixture, dividing evenly between servings, and serve.