Zanhard's Recipes

Meal Salads
Prep Time: 30 minutes
Cook Time: 0 minutes
Serves: 4

Ingredients:

• 1 1/2 cups edamame
• 2 (398 ml) cans garbanzo beans (chickpease)
• 2 cloves garlic
• 1 small package grape tomatoes
• 0.45 kg green beans
• 2/3 cup kalamata olives, pitted
• 2 lemons
• 0.45 kg potatoes
• 2 (142 g) package spring mix
• 1/4 tsp black pepper
• 4 tsp dijon mustard
• 3 tbsp olive oil
• 2 tsp maple syrup
• salt
• 1/2 tsp ground turmeric
• 2 tbsp white wine vinegar

Steps:

1. Wash and dry the fresh produce
   • lemons
   • potatoes
   • tomatoes
   • green beans
   • spring mix
2. Halve potatoes and transfer to a large pot. Cover with hot water and season with salt, then cover and bring to a boil over high heat.
3. Drain and rinse chickpeas, then transfer to a medium bowl.
4. Juice lemons into the bowl with the chickpeas. Add turmeric and salt and stir to combine and set aside to marinate.
   • 1/2 tsp turmeric
   • 1/2 tsp salt
5. Once the water in the pot is boiling, reduce heat to medium and cook until potatoes are almost tender, around 10 minutes.
6. While the potatoes are cooking, peal and mince the garlic. Place the minced garlic into a large bowl along with oil, vinegar, dijon mustard, maple syrup, salt, and black pepper. Whisk to combine the dressing.
   • 2 cloves garlic
   • 3 tbsp olive oil
   • 2 tbsp white wine vinegar
   • 4 tsp dijon mustard
   • 2 tsp maple syrup
   • 1/2 tsp salt
   • 1/4 tsp black pepper
7. Halve the tomatoes and thinly slice the olives. Transfer both to the bowl with the dressing and set aside.
8. Trim and halve the green beans.
9. When the potatoes are almost done, add the green beans and edamame and continue to cook until the veggies are fork-tender, about 6 minutes. Drain and rinse with cold water.
10. Transfer green beans, edamame, potatoes, and marinated chickpeas to the bowl with the dressing. Add mixed greens and toss to combine the salad.