New This Month

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

Photography: Jonathan Lovekin


  • 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)


  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.

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