Spicy Chard Salad with Roasted Chickpeas

serves 6fitin5


  • 1 bunch of Swiss chard, stems and leaves coarsely chopped
  • 1-2 Tablespoons canola oil
  • 2 cloves garlic, minced
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes (more or less to taste)
  • freshly ground black pepper, to taste
  • 2 Tablespoons apple cider vinegar or fresh lemon juice


  1. Heat just enough canola oil to cover the bottom of a large skillet over medium-high heat.
  1. Add garlic, paprika, cumin and red pepper flakes and stir about 1 minute. Be careful not to burn the garlic.
  1. Add the chard stems and cook 3-5 minutes; add chard leaves and cook 3-5 minutes more, stirring occasionally, until chard is tender.
  1. Add lemon juice or vinegar and cook another minute until liquid begins to evaporate.
  1. Season to taste with pepper. Serve warm or at room temperature.


1 cup per serving, 1 serving contains: Calories (kcal) 40, Fat (g) 3

Saturated Fat (g) 0, Cholesterol (mg) 0, Carbohydrates (g) 4

fitin5Dietary Fiber (g) 2, Total Sugars (g) 1, Protein (g) 2, Sodium (mg) 365

Roasted Chickpeas

serves 6


  • 1 15-ounce can of low sodium chickpeas (garbanzo beans), drained and rinsed
  • 1 Tablespoon olive oil
  • ½ teaspoon of chili powder
  • ½ teaspoon smoked paprika (or ½ teaspoon paprika + ¼ teaspoon cayenne pepper)


  1. Preheat oven to 375°F.
  1. Spread chickpeas out on a paper towel or kitchen towel. Cover with another towel and rub dry, removing loose skins.
  1. Toss chickpeas with olive oil and sprinkle with pepper, paprika and your choice of other spices.
  1. Line a baking sheet with parchment paper or foil and spread chickpeas out in a single layer. Roast for about 40 minutes until brown and crispy, shaking pan occasionally.
  1. Enjoy as a crunchy snack or sprinkled on top of salad.
  1. Cool completely and store in an airtight container to retain crispness.

*Note: For a sweet version, roast chickpeas for 20 minutes with olive oil only. Then add 1 Tablespoon of honey and ½ teaspoon of cinnamon and stir to coat. Return chickpeas to the oven for another 20 minutes until crisp.


¼ cup per serving, 1 serving contains: Calories (kcal) 99, Fat (g) 3

Saturated Fat (g) 0, Cholesterol (mg) 0, Carbohydrates (g) 13

Dietary Fiber (g) 4, Total Sugars (g) 2, Protein (g) 4, Sodium (mg) 63