Vegan Niçoise Salad Bowls

Name: Vegan Niçoise Salad Bowls
Prep time: 20 min
Total time: 35 min
Ingredients: 1 lb. fingerling potatoes; 12 oz. thin green beans (haricots verts); Sea salt, to taste; Freshly ground black pepper, to taste; 1 12-oz. package frozen artichoke hearts, thawed and quartered; ½ cup tahini; ¼ cup lemon juice; 3 tablespoons chopped fresh parsley; 3 cloves garlic, minced; ½ teaspoon ground cumin; ⅛ teaspoon cayenne pepper (optional); 4 cups butterhead lettuce leaves; 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups); 3 medium tomatoes, cut into wedges; ½ cup slivered red onion; ¼ cup chopped pitted Kalamata olives; 1 tablespoon fresh thyme leaves

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Prep Time: 20 minutes

Total: 35 minutes

Instructions

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Step 1

Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, 12 minutes or until tender. Transfer potatoes to a large bowl; let cool. Return steamer basket to saucepan. Place green beans in steamer basket. Steam, covered, 5 to 8 minutes or until crisp tender. Remove steamer basket from pan and let beans cool. Season beans and potatoes with salt and pepper. Set artichoke hearts in a colander set in the sink and pour hot water over them; drain well.

Step 2

For Tahini Sauce, stir together tahini, lemon juice, garlic, cumin, cayenne pepper (if using). Season to taste with salt and pepper. Stir in ¼ cup water, 1 tablespoon at a time, to reach drizzling consistency.

Step 3

Place lettuce in bowls. Arrange potatoes, beans, artichoke hearts, chickpeas, tomatoes, and onion in bowls. Sprinkle with olives and thyme leaves. Drizzle with Tahini Sauce.

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