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.