This quick and easy sauté is a perfect side dish or light meal. Rainbow chard is an excellent source of vitamins K, A, and C, magnesium, copper, manganese, potassium, vitamin E and iron. Chickpeas are high in protein and fiber to power you through your next yoga practice or whatever your day has in store. Substitute fresh orange juice for the lemon if you like a sweeter flavor. Namaste <3
Prep Time: 15 mins
1 TBS extra virgin olive oil
1 bunch rainbow chard, washed, leaves and stems separated and chopped
1 large lemon (or orange), zested and juiced
3-4 cloves garlic, minced
1 15 oz can garbanzo beans, rinsed and drained
Several dashes crushed red pepper flakes (optional)
1 tsp sea salt
Drizzle of olive oil
Additional squeeze of lemon or orange
Salt & Pepper to taste
In a medium sauté pan, heat 1 TBS olive oil over medium heat. Add chopped rainbow chard stems and sauté over medium heat, stirring occasionally for about 10 minutes. Add rainbow chard leaves, drained garbanzos, lemon or orange juice, garlic, crushed rep pepper flakes if using, and salt. Continue to cook for a few minutes more, or until chard leaves have wilted and dish is cooked to your liking.
Serve drizzled with additional olive oil and a squeeze of lemon or orange, salt & pepper to taste.