RECIPE: Go Gluten-Free with Marinated Chickpeas with Quinoa & Greens

(Serves 4)

  • 15 oz. cooked chickpeas (one can), drained and rinsed
  • 1/2 cup almonds, chopped
  • 1 cup cooked quinoa, cooled
  • 1/4 cup scallions, trimmed and thinly sliced
  • 1 cup cherry tomatoes, halved or quartered 
  • 4 cups (about 1/2 bunch) dandelion greens, leaves and stalks (or use whatever greens you have — I have used a mix of baby spinach, baby kale and collards) 

For the marinade:

  • Grated zest of 1 lemon + 2 tbls. juice
  • 3 tbls. extra-virgin olive oil
  • 2 tbls. fresh flat leaf parsley leaves
  • 1/4 tsp. salt
  • 1/4 tsp. red pepper flakes

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 salad ingredients in a large bowl. Add marinated chickpeas; toss to combine. Season with salt and serve.

Make-ahead tip: Marinate chickpeas and combine salad ingredients the night before serving. Store separately in refrigerator, then combine right before serving.