advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Marinated Chickpeas with Quinoa and Dandelion Greens

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.

  • Prep:
  • Total Time:
  • Servings: 4
Marinated Chickpeas with Quinoa and Dandelion Greens

Photography: Jonathan Lovekin

Source: Martha Stewart Living

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)

Directions

  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.

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

Reviews (0)

Related Topics