Reviews Add Rating & Review 27 Ratings 5 star values: 3 4 star values: 4 3 star values: 14 2 star values: 5 1 star values: 1
Back to Marinated Chickpeas with Quinoa and Dandelion Greens All Reviews for Marinated Chickpeas with Quinoa and Dandelion Greens - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 45 mins Servings: 4 chickpea-salad-228-exp-1-d111129.jpg
Ingredients Ingredient Checklist 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)
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4 chickpea-salad-228-exp-1-d111129.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
chickpea-salad-228-exp-1-d111129.jpg
chickpea-salad-228-exp-1-d111129.jpg
Ingredients
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
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.
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.
Reviews
Add Rating & Review 27 Ratings 5 star values: 3 4 star values: 4 3 star values: 14 2 star values: 5 1 star values: 1
Reviews
Add Rating & Review 27 Ratings 5 star values: 3 4 star values: 4 3 star values: 14 2 star values: 5 1 star values: 1
Add Rating & Review
27 Ratings 5 star values: 3 4 star values: 4 3 star values: 14 2 star values: 5 1 star values: 1
27 Ratings 5 star values: 3 4 star values: 4 3 star values: 14 2 star values: 5 1 star values: 1
27 Ratings 5 star values: 3 4 star values: 4 3 star values: 14 2 star values: 5 1 star values: 1
5 star values: 3 4 star values: 4 3 star values: 14 2 star values: 5 1 star values: 1
All Reviews for Marinated Chickpeas with Quinoa and Dandelion Greens
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Marinated Chickpeas with Quinoa and Dandelion Greens
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
