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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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