Marinated Chickpeas With Quinoa And Dandelion Greens Recipes

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MARINATED CHICKPEAS WITH QUINOA AND DANDELION GREENS



Marinated Chickpeas with Quinoa and Dandelion Greens image

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 11

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)

Steps:

  • 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.

MARINATED CHICKPEAS



Marinated Chickpeas image

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Provided by J. Kenji López-Alt

Categories     easy, quick, weeknight, beans, salads and dressings, vegetables, side dish

Time 5m

Yield 4 cups

Number Of Ingredients 6

3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note
1/2 cup extra-virgin olive oil
6 tablespoons sherry vinegar or white wine vinegar
1 small shallot, finely minced
1 medium garlic clove, finely minced or pressed through a garlic press
Kosher salt and freshly ground pepper

Steps:

  • Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

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