Chickpeas,Marinated with Quinoa and Dandelion Greens

By seamline

You can use arugula for this recipe

You can make a regular-size batch of quinoa -- 1/2 cup uncooked yields 2 cups cooked -- and then reserve the rest for another use.

Ingredients

• Grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley leaves
• 1 can (15 ounces) chickpeas, drained and rinsed
• Coarse salt
• Red-pepper flakes
• 1/2 cup almonds, toasted and chopped
• 1/2 cup cooked quinoa
• 2 scallions, trimmed and thinly sliced (about 1/4 cup)
• 6 ounces cherry tomatoes, halved (about 1 cup)
• 1/2 bunch dandelion greens, stalks cut into 1-inch pieces, leaves torn (about 4 packed cups leaves and stalks)--CAN USE ARUGULA INSTEAD

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Whisk together lemon zest and juice, oil, and parsley in a bowl. Add chickpeas and season with salt and pepper flakes. Let stand 30 minutes.
STEP 2
Combine almonds, quinoa, scallions, tomatoes, and dandelion greens and stalks in a bowl. Add marinated chickpeas; toss to combine. Season with salt; serve.