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