Serves 2 as a main and 4 as a side
-2 cups cooked chickpeas, or 1-15-ounce can chickpeas, rinsed and drained
-3 T. extra-virgin olive oil
-4 cloves garlic, finely chopped
-1/2 t. red pepper flakes
-fine-grain sea salt
-3 or 4 handfuls of young dandelion leaves, stems trimmed
-grated zest of 1 lemon
Put chickpeas in a medium bowl.
Take out a large skillet, and, while it is still cold, add the olive oil, garlic, red pepper flakes, and 2 big pinches of salt.
Stir over medium heat until the garlic starts to sizzle; it should not begin to brown.
Toss the dandelion greens into the skillet and stir until they begin to wilt, 15 seconds or so. Stir in the lemon zest.
Pour the greens over the chickpeas and toss. Taste, and add a bit more salt if needed.
Transfer to a platter and serve warm or at room temperature.
Adapted from Super Natural Every Day, Heidi Swanson