Wash and dry all produce oven to 450 degrees. Bring a large pot of salted water to a boil. Peel and slice the cucumber into rounds. Halve, peel, and thinly slice the onion. Peel then slice the sweet potato into 1/4-inch cubes. Drain and rinse the chickpeas. Finely chop the parsley. Mince or grate the garlic. Thinly slice the olives. Halve the lemon. Trim the ends of the green beans.

Toss the sweet potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, turning halfway through cooking, until golden brown.

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

In a large bowl, mash 1/4 of the chickpeas until they are smooth. Add the parsley, 1 teaspoon Dijon mustard, the juice of half a lemon, and as much garlic as you like (start with a little and add more later). Whisk in a large drizzle of olive oil. Season to taste with salt and pepper.

Plate: Arrange the spring mix on a plate and top with the tomatoes, sweet potatoes, green beans, cucumbers, olives, remaining chickpeas, and as much red onion as you like. Season with salt and pepper. TIP: You can arrange the ingredients in rows to create a classic Niçoise presentation! Drizzle with the lemon-Dijon dressing and dig in!