Marinated Chickpeas With Quinoa And Dandelion Greens Food

MARINATED CHICKPEAS WITH QUINOA AND DANDELION GREENS

Marinated Chickpeas with Quinoa and Dandelion Greens image

There's no meat but plenty of protein in this Mediterranean-style salad, thanks to the chickpeas and quinoa.

Provided by Martha Stewart

Time 45m

Number Of Ingredients 11

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)

Steps:

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.

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