Chickpeas and Chard

Recipe: Chickpeas with Chard

3 minutes to read
Anya Bell

Anya Bell

BAHons, Prekure - Health Coach, Nutritional Science

Difficulty: Easy

Ready In: 15 Minutes

Serves: 2-4


  • 400g tin of chickpeas in brine, drained and rinsed
  • 1 tsp black garlic
  • Large handful (approx. 6-8 stalks) of rainbow chard
  • Approx. 16-20 cherry tomatoes
  • Seasoning (sea salt & black pepper) to taste
  • Juice of ½ lemon
  • Large handful of parsley

To Serve

  • Warm, crusty sourdough bread
Chickpeas and Chard's ingredients


1. Prepare the chard

Chop the stalks to the base of the leaf, and put to one side. Then roughly chop the leafy part of the chard.

2. Prepare the parsley

Chop the stalks finely, and put together with the chard stalks. Then finely chop the parsley leaves.

3. Heat olive oil or ghee in a large pan

Add the chard and parsley stalks. Toss to coat and allow to sizzle for 2-3 minutes.

4. Add the drained, rinsed chickpeas, black garlic and seasoning

Continue to stir for a further 2-3 minutes. There will be some popping and sizzling going on.

Toss to coat
Cook chickpeas, chard and parsley.
5. Add cherry tomatoes

Toss to combine and let tomatoes to soften.

Add the cherry tomatoes
Add tomatoes.
6. Add chopped chard leaves 

Toss to combine the leaves with the chickpea mix. Cook until the chard leaves just start to wilt, then squeeze in lemon.

Toss to combine the leaves with the chickpea mix
Add chard leaves.
7. Ready to serve

Sprinkle with finely chopped parsley leaves and add to warm, crusty sourdough bread with butter, and an extra squeeze of lemon juice.

Recipe Notes

  • Involve your younger children with rinsing the chickpeas and chard, and measuring out the black garlic. Older children can chop the chard and parsley.
  • Makes a simple lunch. For dinner, serve with roast chicken or BBQ lamb chops.
  • This would make a great breakfast with the addition of a fried or poached egg.

A bit more about the master chef behind this recipe…

Anya has been feeding hungry learners for many years and her focus is on developing healthy, informed, responsible and positive relationships between children and their food and eating.  

Anya has studied Nutrition, with a focus on children and adolescents, and through her work as a cook and nutrition advisor in the early learning space, she has been able to practice and teach positive eating relationships (University of Idaho and Ellyn Satter Institute) through a lens of Reggio Emilia and Te Whariki

With a family of five, Anya focuses on humble, nourishing and sustainable family meals that are satisfying, tasty and don’t break the budget. Just as our great-grandparents once did.

Anya is currently developing menus and food education for Libelle Group. When she is not in the kitchen, browsing food ideas or reading cookbooks, Anya loves wandering in nature with her dog, Charlie.

You can find Anya at Anya Bell

0/5 (0 Reviews)

Leave a Comment

Your email address will not be published. Required fields are marked *