Meatless Mondays: Chickpea Nicoise Salad

This salad is an original recipe but obviously inspired by nicoise salads with meat in it. The salad was delicious, I barely missed having meat. Highly recommend this when you're in the mood for a light dinner. This recipe makes about 1 serving, simply double for 2 recipes.

Ingredients:
2 cups of romaine lettuce, rinsed and chopped
1 cup of baby spinach
1/4 onion sliced
1/2 tomato diced
2 eggs, hard boiled and peeled
1 cup green beans, washed and trimmed
2 tbsp Mrs. Dash seasoning
Salt and pepper to taste
1/2 cup of canned chickpeas, rinsed and drained
1/4 cup of gorgonzola cheese or blue cheese

Maple Dijon Vinaigrette Dressing:
1 tbsp of dijon mustard
1 tbsp of white wine vinegar
1 tsp olive oil
1 tsp lemon juice
1 tsp maple syrup
1 tsp herbs de provence
salt and pepper to taste

1. Add two eggs to rolling boiling water. Cook for 10 minutes. Set aside in cold water for a few minutes to let the egg shrink away from the shell for easy peeling.
2. In another medium-large pot, add about 6 cups of water and Mrs. Dash seasoning (I used garlic and herb) and a heaping pinch of salt to the water.
3. Bring the seasoned water to a boil and add the green beans. Boil for 10 minutes or until slightly softened.
4. Begin preparing the salad by laying down the romaine and spinach on a plate.
5. Add sliced onions, 1/2 cup of rinsed and drained chickpeas, 1/4 cup of gorgonzola cheese, diced tomato, sliced and peeled hard boiled eggs, and )using a serving spoon with drain holes) add the green beans on to the bed of lettuce.
6. Prepare the dressing by combining all dressing ingredients in a bowl and whisking together until emulsified. If the dressing seems too thick add more vinegar, if its clumpy whisk more or add more mustard.
7. Spoon 2 tbsp of dressing over the salad and enjoy!