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Chickpea, Chard, and Carrot Sauté With Greek Yogurt

Updated on March 13, 2013

Cook Time

Prep time: 10 min
Cook time: 17 min
Ready in: 27 min
Yields: Serves 4 as a main dish

This sauté creates a near rainbow assortment of colors on the plate. If you like the presentation, you are going to love the flavor. Although I like all of the ingredients in the list, when they are brought together in a sauté, they compliment each other in a way that received a surprising, "Wow!" from my dinner guest. Synergy on a plate.

In addition to the great flavors and healthful benefits of the ingredients, the best thing has to be the ease with which it can be prepared. This one dish meal can be made start to finish in under 30 minutes making it perfect for the busy work week.


  • 8 cups rainbow chard
  • 3 tbsp olive oil
  • 4 medium carrots, peeled and cut into 1/4
  • 2 tsp caraway seeds
  • 1 1/2 cups chickpeas, cooked or canned
  • 2 garlic cloves, chopped
  • 2 tbsp mint, chopped
  • 2 tbsp cilantro, chopped
  • 2 tbsp lemon juice
  • 1/2 cup greek yogurt
  • kosher salt, to taste
  • 1 tsp white pepper


  1. Cut the stems from the chard leaves. Toss the stems into boiling water for 3 minutes to blanch. Add the leaves and boil for an additional 2 minutes. Rinse in cold water, drain, and chop. Set aside.
  2. Heat 2 tbsp of the olive oil in a large saucepan over medium-high heat. Add the carrots and caraway seeds and sauté for 5 minutes.
  3. Add the chard and chickpeas and continue to sauté for an additional 6 minutes.
  4. Add the garlic, mint, cilantro, lemon juice, salt, and black pepper. Sauté for an additional minute and remove from the heat.
  5. In a non-reactive bowl, mix the yogurt and 1 tbsp of olive oil with salt and white pepper.
  6. To serve, place the vegetables in a bowl and top with the yogurt.

Tried this Recipe? Rate It.

5 stars from 1 rating of Chickpea and Chard Sautee with Greek Yogurt


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    • MickiS profile image

      MickiS 5 years ago from San Francisco

      Your welcome. Rtalloni. Enjoy!

    • RTalloni profile image

      RTalloni 5 years ago from the short journey

      This looks fabulous. I'm looking forward to trying some more garbanzo recipes. Thanks for this to begin with!

    • MickiS profile image

      MickiS 5 years ago from San Francisco

      Exactly why I introduced this recipe! Thanks for the comment, Turtlewoman.

    • Turtlewoman profile image

      Kim Lam 5 years ago from California

      Swiss chard is one of those vegetables that are high up there on the Superfoods category, along with kale. I've been trying to find different ways to eat it, so I'm glad you introduced this recipe! And I love cooking with Greek yogurt. Thanks for sharing such a yummy and healthy recipe!

    • MickiS profile image

      MickiS 5 years ago from San Francisco

      Om, they are great. They bring a mild licorice flavor, but not as strong as fennel seed in that respect.

    • Om Paramapoonya profile image

      Om Paramapoonya 5 years ago

      Sounds amazing! And it looks so lovely, too. I have never cooked with caraway seeds but now I'm pretty curious to try.

    • MickiS profile image

      MickiS 5 years ago from San Francisco

      Thanks, Maine. It sure was.

    • Maine Photography profile image

      Maine Photography 5 years ago from Portland, Maine

      Looks delicious!

    • MickiS profile image

      MickiS 5 years ago from San Francisco

      Thanks, livingpah2004. It's super healthy. If I get the time, I'll calculate the nutritional data and update the Hub.

      Thanks, Stephanie. It was especially colorful with the rainbow chard! I would love to know what you think of the recipe if you get a chance to make it yourself.

    • StephanieBCrosby profile image

      Stephanie Bradberry 5 years ago from New Jersey

      This dish is so colorful. It looks awesome. I have never paired chickpeas with swiss chard, but I will definitely try it soon.

    • livingpah2004 profile image

      Milli 5 years ago from USA

      Looks so healthy and delicious. Thanks for posting it.