Garlicky Swiss Chard and Chickpeas

Garlicky Swiss Chard and Chickpeas

This healthy side dish, garlicky Swiss chard and chickpeas, is a quick and easy side dish for any meal.

Swiss Chard: A Versatile Vegetable

Swiss chard is in the same plant family as spinach, and has similar flavor and cooking qualities. It’s a little more substantial than spinach however, and one large bunch of chard can feed 4 people as a side dish. Don’t throw out the chard stems either! They are crunchy and a little bit salty, kinda like celery, and I slice them thinly and include saute them with the garlic before adding in the chard leaves. I used a white-stemmed variety of Swiss chard for this recipe, but you could use rainbow or any other variety you like.

How to Cook Chickpeas

After making this recipe, you will know how to cook Swiss chard. But what about the chickpeas? Not sure if you noticed or not, but the chickpeas in the photo above are absolutely amazing. They are large and life size and so so delicious. Home-cooked chickpeas are so vastly different and better than canned chickpeas, that I try whenever I can to cook up a batch, and freeze some in small batches for later. I particularly like chickpeas and other beans from Rancho Gordo. Chickpeas are super easy to cook in a slow cooker like in this recipe. Once they are cooked, I refrigerate them overnight, then freeze in 8- or 16-ounce containers with a little bit of cooking liquid. When I’m ready for chickpeas, I’m just pulling them out of my freezer instead of off my pantry shelf. Only difference is that I have to think a little bit in advance so they can defrost. But no worries if I forget, they defrost pretty quickly when run under warm water for a few minutes.

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Swiss Chard for a Healthy Side Dish

Serve garlicky swiss chard and chickpeas with sheet pan shrimp, or cast-iron steak with mustard and smoked paprika for easy healthy dinner ideas. This recipe also makes great leftovers served cold as a salad.

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Garlicky Swiss Chard and Chickpeas

A delicious way to get your greens!
4 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Keyword: healthy side dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


  • 6 cloves garlic or to taste
  • 1 bunch swiss chard
  • 1 15 oz. can chickpeas (garbanzo beans)
  • 1 Tablespoon extra virgin olive oil
  • 1/2-1 cup chicken or vegetable broth
  • 1/2 teaspoon fine sea salt (more or less depending on how much salt is in your broth)
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon


  • Peel garlic and mince. Remove stems from chard and thinly slice. Set aside. Stack chard leaves, roll, and slice across into thin ribbons. Drain chickpeas and rinse.
  • Heat olive oil over medium heat in a 10" saute pan. Add sliced chard stems and garlic. Cook, stirring occasionally for about 5 minutes. Do not let garlic brown. If it starts to brown, turn down the heat. 
  • Add chard ribbons and broth to pan, along with chickpeas. Bring to a boil and add salt and pepper. Turn down the heat, and simmer for 5 minutes, stirring to evenly cook, until the chard is just soft and bright green. 
  • Remove from pan to serving plate and serve with lemon wedges.


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9 thoughts on “Garlicky Swiss Chard and Chickpeas”

  • 4 stars
    Good reminder to use chard and pair with chick peas! Thank you! I use more garlic and omit the stock step since my leaves are wet from cleaning and there is enough liquid without using additional stock. Makes it very vegan. I also use black pepper and spicy red pepper in my oil before adding the garlic. Chard, kale, collards are great with almost any bean! Great side, main dish, or for breakfast!

    • I’m glad you enjoyed Jaimie! Thank you for stopping by. There are many nutritional information apps online where you can enter ingredients and get the nutritional information you are looking for.

  • Not cooking with chard or rhubard before, I used the rhubard instead. Added Italian seasoning to spice it up. Will try it tomorrow, but sure it will be delicious!

  • 3 stars
    This recipe is a bit confusing. I feel like I have a soup here because cooking for 5 minutes does not get rid of one cup of liquid and cooking it for longer of course I would know to not add the Swiss chard in at the same time with the chickpeas except I want follow the recipe to see how it goes. I like my beans and chickpeas well done so I cooked it much longer reducing the liquid but it’s still a soup. Has good combination of flavors and textures. I’ll be changing this recipe to my cooking style mostly just technique and when to add in the ingredients at certain times and possibly reducing the amount of liquid and how long to cook the peas. This is my very first time eating Swiss chard and cooking Swiss chard ever, a gruesome in the garden have a healthier diet.

    • Hi Jexcelme,
      Thanks for stopping by! I’m glad you were able to edit the recipe in a way that worked for you. Chard bunches are all different sizes so 1 cup of liquid might work for larger bunches, 1/2 cup might be better for smaller bunches. I’ve edited the recipe to reflect this!

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