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Chard and Chickpeas with Avocado Sauce

Quick and simple to make, chard and chickpeas with avocado sauce showcases the versatile bean with two different names. Same, same, but different–garbanzo beans and chickpeas. Ready in less than thirty minutes–simply sauté chard and garlic, stir in chickpeas, and top with a quick and easy creamy blender sauce made with avocado, lime, and fresh cilantro.

Chard and Chickpeas with Avocado Sauce

Two different names for the same dang bean, legume, pulse. Why do some folks call them chickpeas and others say garbanzos? Do you know? I suppose we could just look it up. Not important, chickpeas, aka garbanzo beans, their title doesn’t matter. 

Garbanzo is the term I first knew for the legume, but today we’re calling them chickpeas—you have to admit the word chickpea sounds better with chard.

With their nutty flavor, sturdy texture, and “meaty” buttery bite, the renowned bean is a vegetarian staple used in cuisines all over the world. Protein-packed chickpeas appear in Italian pasta, in Indian curry dishes, and, of course, hummus and falafel from the Middle East. Crispy chickpea socca is made with ground chickpea flour.

In this dish of chard and chickpeas, the avocado sauce adds a Southwestern flair. Serve with steamed rice or quinoa, if you wish.

ingredients for Chard and Chickpeas with Avocado Sauce

The avocado sauce is a variation from a recipe in Judita Wignall’s cookbook, Raw and Simple. Thanks Judita!

sauté of chard stems and garlic for Chard and Chickpeas with Avocado Sauce

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Chard and Chickpeas with Avocado Sauce
In this quick and simple dish, chard and chickpeas take on Southwestern flavors, with cilantro and creamy avocado lime sauce.
  • Avocado Sauce:
  • ¼ cup water
  • 1 to 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon Real Salt
  • 1 clove garlic , minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 avocado
  • Chard and Chickpeas:
  • 13 ounces chard , washed
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic , minced
  • 1 ½ cups chickpeas , canned or freshly cooked, drained
  • 2 tablespoon chopped cilantro leaves
  • 1 tablespoon freshly squeezed lemon or key lime juice
  • 1 yellow tomato , diced (optional)
  • Real Salt and cayenne pepper
  1. To make the sauce:
  2. Scoop the avocado meat from its skin. Place in a blender along with the water, lime juice, salt, and garlic.
  3. Blend until smooth, adding water and/or lime juice sparingly if needed to get the ingredients moving around. Transfer to a bowl.
  4. Cook the chard and chickpeas:
  5. Strip the chard leaves from the stems, reserving the stems if they are tender. Coarsely chop the chard leaves and dice the stems; set aside.
  6. Heat the oil in a large skillet. Add the chard stems, if using, and cook and stir for a couple of minutes. Stir in the garlic and cook another minute.
  7. Add the chickpeas, the chard and the cilantro. Sprinkle with salt and a good pinch of cayenne. Cook and stir until the chard has wilted. At the last minute, stir in the lemon juice and the tomato, if using.
  8. Remove from the heat. The tomato will become warm with the residual heat; don’t cook it anymore—you want the tomato to keep the same shape and texture as when you cut it. Serve with the avocado sauce.


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