Chickpea and Chard Saute with Greek Yogurt

Today I visited my local Farmer’s Market and found some lovely rainbow chard.   The stalks are young and tender and the leaves fresh and crisp.  This colorful saute celebrates the chard, along with humble carrots and earthy chickpeas.  To counter the earthy flavors of the vegetables and peas, there is abundant fresh mint, cilantro, lemon, and a sharp yogurt topping.  Caraway seeds are added with the carrots and their toasty flavor is a pleasant surprise in the dish.  With some warm flat bread this makes a quick, simple, and hearty lunch.  I think it would be a great side dish to grilled chicken or fish; it’s a nice change from potato salad or coleslaw.  If you want a vegan option, use a soy-based yogurt, or omit the topping altogether.

Chickpea and Chard Saute with Greek Yogurt
(makes 4 servings)
1 pound Swiss Chard (preferably rainbow variety)
2 tablespoons olive oil, plus extra for drizzling
4 medium carrots, peeled and cut into 1/2-inch dice
3/4 teaspoon caraway seeds
1 1/2 cups freshly cooked chickpeas (canned are fine, rinse well and drain)
1 large garlic clove, minced
1 heaping tablespoon chopped fresh mint
1 tablespoon chopped cilantro leaves
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 cup Greek yogurt
1 tablespoon olive oil
Separate the chard stalks from the leaves.  Blanch the stalks in a large pot of boiling, salted water for 3 minutes (they may need less if the chard is very young and tender).  Add the leaves and continue cooking for 2 minutes, then drain everything.  Refresh under cold running water and squeeze dry, then chop roughly.  Heat 2 tablespoons olive oil in a large, heavy saute pan.  Add the carrots and caraway seeds and saute for 5 minutes on medium heat.  Add the chard and chickpeas and continue cooking for another 5 minutes or so.  Add the garlic, herbs, and some salt and pepper.  Remove from the heat and cool down a little.  Taste and adjust the seasoning; add the lemon juice just before serving so as not to dull the vibrant green of the chard and herb leaves.  Mix together the yogurt, 1 tablespoon olive oil and some salt and pepper.  Pile the vegetables on serving dishes or in bowls and spoon the yogurt on top.  Sprinkle with freshly ground pepper and drizzle with a little more olive oil.
(minimally adapted from “Plenty” by Yotam Ottolenghi)


  • Renee

    My rainbow chard is beginning to really shoot up – it likes the combo of rain and heat we’ve been having. Can’t wait for bunches of it so I can make this. Lovely photos Donna!

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