Name: Chickpeas and Greens
Yield: 2 servings
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

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Look for dandelion greens that aren't much longer than a pencil, with waif-like stems. If you can't find them, swap in chopped chard, or spinach, or whatever greens happen to look best at your market.

Recipe notes