Marinated Chickpeas with Quinoa and Dandelion Greens
Rate this recipe
4/5
(3 Votes)
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)
Details
Servings 4
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.
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