MARINATED CHICKPEAS WITH QUINOA AND DANDELION GREENS

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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

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 11

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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