Swiss Chard & Roasted Chickpeas

I’m currently enjoying a break in Hilton Head, South Carolina.  And it is so gorgeous here!  It is lush and green, and the flowers are hot pink!

But the best part?  Spring has definitely sprung here, and all my favourite produce is ready to go: asparagus, fiddleheads, and lots and lots of greens.

The Swiss Chard is especially gorgeous, as it comes in bright rainbow packages with red, magenta, yellow, and white stems.  The rainbow colours caught my eye, and so I had to find a recipe to showcase it — this warm salad caught my attention, especially with the roasted chickpeas (one of my all-time favourite snacks)!

Swiss Chard & Roasted Chickpeas

Adapted from Roasted Chickpeas with Chard at Patent and the Pantry

• 1 can chickpeas, rinsed & drained
• 3 cloves garlic, smashed
• 1 Tbsp. paprika
• 6 dashes of tabasco
• 3 Tbsp. olive oil
• 1 bunch swiss chard, washed and chopped (stems and leaves)
• 1 onion, chopped

Preheat oven to 400F.  In a roasting pan, combine chickpeas, garlic, paprika, tabasco, and 2 Tbsp. olive oil.  Roast chickpeas at 400F for 30 minutes, or until the outsides are crispy.

Once the chickpeas are almost done, sweat the onions in 1 Tbsp. olive oil in a large pan over low heat, until softened.  Add the chard, and sauté until softened but still bright green.  Add the roasted chickpeas and toss in a big bowl.  Serve warm.

We enjoyed the salad with a plate of other veggies, including a basil & heirloom tomato salad:

And at the top of the plate, my still-favourite Lime & Sesame Kale:

A part of Amy’s Gluten Free, Sugar Free Slightly Indulgent Tuesday.