Sweet Potato Nicoise Salad

🥘 Ingredients

• black pepper
  1 tsp
• chickpeas
  15 oz
• chili garlic olives
  2 oz
• dijon mustard
  2 tbsp
• garlic
  1 cloves
• grape tomatoes
  8 oz
• green beans
  8 oz
• lemon
  1 unit
• mixed greens
  4 oz
• olive oil
  3 tbsp
• parsley
  2 tbsp
• persian cucumber
  1 unit
• red onion
  1 unit
• salt
  1 tsp
• sweet potatoes
  1 lb

🍳 Cookware

• large pot
• baking sheet
• large bowl

1. 

   1

   sweet potatoes green beans grape tomatoes persian cucumber mixed greens lemon chili garlic olives red onion dijon mustard parsley garlic chickpeas olive oil salt black pepper

   sweet potatoes: 1 lb, green beans: 8 oz, grape tomatoes: 8 oz, persian cucumber: 1 unit, mixed greens: 4 oz, lemon: 1 unit, chili garlic olives: 2 oz, red onion: 1 unit, dijon mustard: 2 tbsp, parsley: 2 tbsp, garlic: 1 cloves, chickpeas: 15 oz, olive oil: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Preheat oven to 450°F. Bring a large pot of salted water to a boil. Peel persian cucumber and slice into rounds. Halve, peel, and thinly slice red onion. Peel and cube sweet potatoes into ¼-inch pieces. Drain and rinse chickpeas. Finely chop parsley. Mince garlic. Thinly slice chili garlic olives. Halve lemon. Trim ends of green beans.
3. 

   3

   Toss sweet potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and black pepper. Roast for ⏱️ 20 minutes , turning halfway, until golden brown.
4. 

   4

   Add green beans to the boiling water and cook for ⏱️ 3 minutes until crisp-tender. Drain and rinse under cold water, then cut into 2-inch pieces.
5. 5

   In a large bowl , mash 1/4 of the chickpeas until smooth. Add parsley, 1%tsp dijon mustard, juice of half the lemon, and desired amount of minced garlic. Whisk in a large drizzle of olive oil. Season to taste with salt and black pepper.
6. 6

   Arrange mixed greens on plates. Top with grape tomatoes, sweet potatoes, green beans, persian cucumber, chili garlic olives, remaining chickpeas, and as much red onion as desired. Season with salt and black pepper. Drizzle with the lemon-Dijon dressing and serve.