2 cups cooked chickpeas
1 bunch dandelion greens, washed and stems trimmed
3 tbsp olive oil
4 cloves garlic, chopped
1/2 tsp red pepper flakes
zest of one lemon
juice of small tangerine
1. Place chickpeas in a medium sized mixing bowl.
2. Once all your ingredients are prepped, get out a large saute pan, and place it on the stove top. Pour in olive oil, garlic and red pepper flakes. Turn heat to medium. Once the garlic sizzles a bit without browning, add the greens. Toss everything a few times with tongs to coat the greens with the warm oil. Cover pan with a lid and cook for 2 minutes or until tender.
3. Add the wilted greens to your bowl of chickpeas, stir. Add the juice of one tangerine; the sweetness of the citrus helps to temper the bitterness of the greens. Add sea salt to taste. Top with lemon zest.
4. Serve and enjoy.
Recipe & photo courtesy of Yummy Supper