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Swiss Chard Curried Chickpeas with Orange Vinaigrette

Swiss Chard Curried Chickpeas with Orange Vinaigrette


chickpea curry

Swiss Chard & Curried Chickpeas with Orange Vinaigrette

Deliciously prepared swiss chard with super healthy chickpeas, a brilliant creation by Chef Micael Welch.
Course Salad
Cuisine Mediterranean


  • 1 15oz can chickpeas drained and rinsed
  • 1/4 cup extra virgin olive oil divided
  • 1 tsp curry powder
  • 1/4 tsp sea salt divided
  • 1/4 tsp black pepper divided
  • 1/2 cup +1 Tbsp white wine vinegar divided
  • 2 tsp raw honey
  • 1/2 onion thinly sliced
  • 2 oranges
  • 1 Tbsp dijon mustard
  • 8 cups Swiss chard torn, tough stems remove
  • 1 1/2 cups cucumber, celery, or squash, thinly sliced


  • Preheat oven to 400°. Roll chickpeas between two layers of paper towel to dry. Remove any loose skins and discard. Spread onto a parchment-lined baking sheet; toss with 1 Tbsp oil, curry powder & 1/8 tsp each salt & pepper. Roast till crispy, 25 minutes. Cool on pan.
  • Meanwhile, heat 1/2 cup vinegar & honey to a boil. Place onion in a heat-proof bowl. Pour mixture over onion. Cover for 20 minutes.
  • Slice off the top & bottom of each orange. Remove peel and pith. Separate segments place in a large bowl. Add chard, cucumber, pickled onion and chickpeas. Drizzle with dressing and toss to combine.


  • Zest 1 orange and place zest in a small bowl. Whisk in 1 Tbsp vinegar, Dijon, remaining 3 Tbsp oil and 1/8 tsp each salt & pepper.
Keyword celery, chard, cucumber, swiss chard, zucchini
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