Marinated Chickpeas with Quinoa and Dandelion Greens - From the Test Kitchen

dandelion greens

🥗Healthier: kale

💰Cheaper: spinach

Kale and spinach are more widely available and provide similar nutritional benefits.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is a more economical grain option.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and provide similar protein content.

Zest the whole lemon into a bowl, ensuring to do it over the bowl to capture the oils.

Eyeball about 2 tablespoons of lemon juice and add it to the bowl.

Add approximately 3 tablespoons of olive oil to the bowl and whisk it in.

Season the mixture generously with salt and crushed red pepper flakes, adjusting to taste.

Rinse and drain a can of chickpeas, or soak and cook your own if preferred, then add to the bowl and stir.

Chop about 1 tablespoon of flat leaf parsley coarsely and add to the mixture.

Let the mixture marinate at room temperature for about 30 minutes, or refrigerate for a day or two and bring to room temperature before serving.

Prepare 1/2 cup of cooked quinoa and add it to the bowl.

Toast 1/2 cup of almonds until deeply toasted and add to the bowl.

Chop 2 scallions and add to the bowl.

Add about 1/4 cup of dandelion greens to the bowl.

Add cherry tomatoes to the bowl and toss everything together.

Taste the salad to check for seasoning, adding more salt and olive oil if necessary.

Serve the salad on a giant platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary