Wednesday, October 23, 2019

Chickpea and quinoa salad with dandelion greens
1 can chickpeas, drained and rinsed
grated zest of one lemon
2 Tbsp. fresh lemon juice
1/4C basil or Italian parsley leaves, coarsely chopped
3 Tbsp. olive oil
1/2C almonds, toasted, chopped
1C cooked quinoa
½ lb. roasted asparagus spears, cut in half lengthwise
1-1/2C mini heirloom tomatoes, halved
1 bunch dandelion greens, stalks cut into 1-inch pieces, leaves torn
  (about 6 cups packed leaves and greens)
1/2C shaved manchego cheese

2 Tbsp. balsamic vinegar
2 tsp. honey mustard
3 Tbsp. olive oil
salt and pepper to taste

Shake the vinaigrette ingredients together in a jar.  Whisk together lemon zest, juice, basil and olive oil in a bowl. Add the chickpeas and season with salt and pepper.  Let stand 30 minutes.

Combine quinoa, asparagus and tomatoes in a bowl and toss with some of the vinaigrette.  Add the dandelion greens, marinated chickpeas, cheese and almonds and toss to combine.  Divide among plates.
MAKES:  6 servings