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Sautéed Chard and Chickpeas

Serves 1-2 as a light meal
Prep Time10 mins
Cook Time11 mins
Course: Main Course
Cuisine: California
Keyword: chard, chickpeas, greens, quick, vegan
Servings: 2


  • 1 bunch/370g chard
  • 1 c/150g cooked chickpeas
  • 8 cloves/35g garlic
  • ½ c/40g sliced sun-dried tomato
  • ½ c/120ml dry white wine
  • 2 tbs/30ml olive oil
  • ½ tsp/3g salt


  • Dry chickpeas between two paper towels.
  • Wash and dry chard. Slice crosswise into 1” wide strips. Cut stems to ½” wide or less.
  • Slice garlic into very thin ovals – 1/8” or less.
  • Heat oil in a large frying pan on med-high. Add chickpeas and sliced garlic. Add salt. Cook for 3-4 minutes, stirring frequently until slightly crispy and golden.
  • Remove chickpeas and garlic from pan and set aside in a bowl, leaving the excess oil.
  • Reduce heat to medium. Add sliced sundried tomato and chard. Cook for 1-2 minutes, stirring regularly to redistribute vegetables in relation to the heat.
  • Add white wine and cook for a further 5-7 minutes until chard is completely wilted. Remove from heat.
  • Add chickpeas and garlic and toss to distribute. Serve immediately.