Marinated Chickpeas With Quinoa And Dandelion Greens Recipe

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)

Preparation

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.

Combine almonds, quinoa, scallions, tomatoes, and dandelion greens and stalks in a bowl. Add marinated chickpeas; toss to combine. Season with salt; serve.