What do you know? Another chickpea and chard recipe! We don't quite know how that happened, except that sturdy, peppery chard and nutty chickpeas seem to go so well together.
This is a delightful little salad that works nicely as a side, or add shredded chicken and make it into a light entreé. It's also really, really easy.
Rating: 1/2 assed
Here's what you need and how you do it
1 bunch chard
1/2 can chickpeas (otherwise known as garbanzo beans)
1/2 cup red onion, sliced thinly (and soaked for 15 minutes to subdue the flavor a little)
1/3 cup kalamata olives
1/2 can artichoke hearts, drained and halved
1/3 cup olive oil
Juice from 1/2 lemon
1/4 teaspoon salt
Ground black pepper
Wash and slice chard into narrow strips. Add chickpeas, red onion, olives and artichoke hearts. Mix dressing ingredients and drizzle over salad.
For a printable version of this recipe, click here.