Dandelion Greens, Feta and Chickpea Salad


It is probably just as well that Dandelion Greens are edible, because they fill the yard whether we want them around or not. Their bitter notes make them a perfect pairing for pasta, or anything with a neutral flavor of sorts. Last year, I had combined them with pasta in this dish however today I have meshed them with nutritionally sound chickpeas.


With the new book almost, just about here, I need to get used to culling together meals for all of us that are balanced and possibly one dish. Yes, if you are a reader of this column, I am thrilled to tell you that a portable version is in print, check it out on Amazon.  Now, while most of the recipes are different, the approach is very similar to this column in that there is a strong push on local and seasonal ingredients of course with an Indian accent.

While this recipe is a little ahead of its time, and might just be a little more of a summer recipe, but believe it or not next week actually brings summer right to our door at least according to the calendar.

Dandelion Greens, Feta and Chickpea Salad

Dandelion Greens, Feta and Chickpea Salad


  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1 cup (about 6 oz) finely chopped dandelion green
  • 2 cloves of garlic, minced
  • 2 cups of grape tomatoes halved
  • 1 cup of chickpeas
  • 1/3 cup crumbled feta cheese
  • 1 lemon, halved and seeded
  • Addition salt to taste
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh mint


  1. Heat the olive oil and add in the red onion and sauté for about 6 minutes until the onion is wilted and is beginning to turn gently golden.
  2. Add in the dandelion greens and stir well. Add in the garlic and stir and continue cooking until the greens are wilted.
  3. Stir in the grape tomatoes and cook until well coated. Turn off the heat and let the mixture rest until room temperature.
  4. Stir in the chickpeas and feta cheese and mix well. Squeeze in the lemon juice and mix well. Add in the salt if using and the red pepper flakes.
  5. Garnish with the mint and serve.



About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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