Chickpea and dandelion greens from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 69) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned chickpeas for cooked chickpeas.

  • nichole_iweeta on May 01, 2026

    I also took this recipe and ran with it - added pasta and Parmesan and topped with panko crisped in olive oil. Delicious!

  • Rutabaga on April 07, 2015

    I basically took the idea of this recipe and ran with it. I started with garlic gently sautéing in the pan as Swanson instructs, but substituted about a tablespoon of Aleppo pepper for the cayenne. I added the chickpeas to the pan and fried them gently for about 20 minutes white preparing the rest of dinner, then added the dandelion leaves for the last few minutes. Once the leaves wilted, I added chopped Kalamata olives, marinated artichokes, minced preserved lemon, and feta. A far cry from the original, but a more substantial vegetarian main dish for dinner, and definitely something I would make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.