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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 565 calories
  • 30 min
  • 4 servings

Ingredients

  • 1 ½ cups edamame
  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 2 cloves garlic
  • 1 pint grape tomatoes
  • 1 lb green beans
  • ⅔ cup Kalamata olives, pitted
  • 2 lemons
  • 1 lb new potatoes
  • 2 (5 oz) pkgs spring mix (mixed greens)
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • pure maple syrup
  • salt
  • turmeric, ground
  • white wine vinegar

Instructions

  1. Wash 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)
  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 (15 oz) 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.

Nutrition per Serving

Calories
565
Fat
24g
Net Carbs
52g
Protein
22g

Cookware

  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • stirring spoon
  • tongs
  • whisk or fork