• 27 Ratings

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



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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.


27 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 1