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Marinated Chickpeas with Quinoa and Dandelion Greens

Recipe photo courtesy of Jonathan Lovekin

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

Source: Martha Stewart Living, July/August 2014
Total Time Prep Servings

Ingredients

Directions

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.

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