Tarla Cuisine

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

Vinaigrette

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