Name: Chickpeas and Greens
Ingredients: 2 cups cooked chickpeas, or 1 15-ounce can chickpeas, rinsed, drained; 3 tablespoons extra-virgin olive oil; 4 garlic cloves, finely chopped; ½ teaspoon crushed red pepper flakes; Fine-grain sea salt; 3–4 handfuls of young dandelion leaves, stems trimmed; Zest of 1 lemon

Ingredients

2 cups cooked chickpeas, or 1 15-ounce can chickpeas, rinsed, drained
3 tablespoons extra-virgin olive oil
4 garlic cloves, finely chopped
½ teaspoon crushed red pepper flakes
Fine-grain sea salt
3–4 handfuls of young dandelion leaves, stems trimmed
Zest of 1 lemon

Steps

Place chickpeas in a medium bowl. Stir oil, garlic, red pepper flakes, and 2 big pinches of salt in a cold, large skillet. Heat over medium until garlic starts to sizzle; it should not begin to brown. Add dandelion greens, toss to combine, and cook, stirring, until they begin to wilt, about 15 seconds. Stir in lemon zest.
Pour greens over chickpeas and toss to coat. Taste and add more salt, if needed. Transfer to a platter and serve warm or at room temperature.