Vegan Niçoise Salad Bowls - Forks Over Knives

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