2 Tbsp. olive oil
1 shallot or small onion, chopped
2 scallions, chopped
1/2 cup chickpeas, drained
salt and pepper to taste
1 bunch Swiss chard, rinsed and chopped
1 tomato, sliced
1/2 lemon, juiced
1) Heat olive oil in a large skillet. Stir in shallot/onion and scallions. Cook and stir for 3-5 minutes until soft and fragrant. Stir in garbanzo beans, season with salt and pepper, and heat through.
2) Place chopped chard in the skillet, and cook until wilted. Add tomato slices, squeeze lemon juice over greens and heat through. Serve immediately.
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