Golden Chopped Salad

• 2 golden beets, trimmed (14 oz.)
• 1 cup cooked chickpeas
• 1 cup small golden pear tomatoes
• 3 green onions, thinly sliced
• 3 Tbs. olive oil, divided
• 2 ears corn, kernels cut from cobs
• 2 yellow squash, quartered lengthwise and cut into 1/2-inch pieces
• 1/4 cup lemon juice
• 1 Tbs. Dijon mustard
• 1/2 head romaine lettuce, coarsely chopped (2 1/2 cups), plus 4 large leaves for garnish

1. Place beets and enough water to cover in deep microwave-safe bowl.
2. Cover tightly with plastic wrap.
3. Microwave on high power 20 minutes, or until beets are tender.
4. Meanwhile, place half of chickpeas in large bowl; coarsely crush with potato masher.
5. Stir remaining chickpeas, tomatoes, and green onions into mashed chickpeas.
6. Heat 1 Tbs.
7. oil in large skillet over medium-high heat.
8. Add corn and squash.
9. Saute 5 minutes, or until squash is crisp-tender.
10. Add to chickpea mixture.
11. Whisk together lemon juice, mustard, and remaining 2 Tbs.
12. oil in small bowl.
13. Season with salt and pepper, if desired.
14. Drain beets, and rinse under cold water to cool; drain again.
15. Peel and dice beets.
16. Add beets, chopped lettuce, and dressing to chickpea mixture, and toss to coat.
17. Arrange reserved lettuce leaves on plates.
18. Mound salad atop leaves.

golden beets, chickpeas, golden pear tomatoes, green onions, olive oil, corn, yellow squash, lemon juice, mustard, romaine lettuce

Taken from www.vegetariantimes.com/recipe/golden-chopped-salad/ (may not work)