Swiss chard, tomatoes, chickpeas, garlic, and lemon come together in a quick Mediterranean-inspired skillet with plenty of vegetables, fiber, and plant protein. Feta adds a salty creamy finish without making the dish overly heavy.
Estimated nutrition
Per serving (recipe serves 2)
- Calories
- 350 kcal
- Protein
- 13 g
- Carbs
- 36 g
- Fat
- 18 g
- Fiber
- 10 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 300 g Swiss chard
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 200 g cherry tomatoes, halved
- 1 cup (165 g) cooked chickpeas, drained and rinsed
- 1 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- ¼ tsp red pepper flakes
- ½ tsp kosher salt, divided
- ¼ tsp black pepper
- 2 tbsp (30 ml) water
- 40 g feta cheese, crumbled
- 2 tbsp (8 g) chopped fresh parsley
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Sumac — Reinforces the lemon.
- Dried Mint — Mediterranean-style variation.
Instructions
- 1
Separate the chard stems from the leaves. Thinly slice the stems and cut the leaves into ribbons.
- 2
Heat the olive oil over medium heat. Add the chard stems and cook for 2 minutes.
- 3
Add garlic and red pepper flakes and cook for 30 seconds.
- 4
Add tomatoes and ¼ tsp salt. Cook for 3 minutes.
- 5
Add chickpeas and cook for 2 minutes.
- 6
Add chard leaves and 2 tbsp water. Toss for 2–3 minutes until wilted.
- 7
Remove from heat and stir in lemon zest, lemon juice, remaining ¼ tsp salt, and black pepper.
- 8
Divide between two plates and top evenly with feta and parsley.
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