Chickpea and Dandelion Salad

Ingredients:

1-1/2 cup chickpeas
zest of 1 lemon
juice of 1 lemon
3 tablespoons olive oil
1/4 cup parsley, chopped
salt, to taste
red pepper, to taste
1/2 cup almonds, toasted and chopped
3/4 cup red quinoa, cooked
2 green onions, sliced
1 cup cherry tomatoes, halved
4 cups dandelion greens, cut into 1 inch pieces (may substitute arugula, baby kale, or frisee)

Marinate chickpeas in lemon zest, lemon juice, olive oil, parsley, salt, and red pepper. Set aside for at least half an hour.

Combine almonds, quinoa, green onion, and tomatoes, and dandelion greens. Toss with the chickpea mixture.