Swiss Chard With Chickpeas & Pistachios

Written by Pat Crocker

Easy-peasy, as they say — so easy I tend to make this often. Sometimes if I’m home alone at dinner, this is all I prepare because it’s quite filling. Blanching greens and cruciferous vegetables (such as spinach, kale, broccoli, cauliflower and Brussels sprouts) destroys the goitrogens that, when eaten raw, can put stress on the thyroid, so don’t skip step 1.

Swiss Chard With Chickpeas & Pistachios

Makes 4 servings


  • 1-1/2 lb (750 g) Swiss chard
  • 2 Tbsp. melted coconut oil
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 1/4 cup chopped pistachio nuts
  • 1 can (19 oounces/540 mL) chickpeas, rinsed and drained
  • 1/4 cup freshly squeezed lemon juice


In a pot of salted boiling water, blanch Swiss chard for 4 to 5 minutes or until tender. Drain and rinse under cold running water. Pat dry, coarsely chop and set aside.

In a skillet, heat oil over medium heat. Sauté onion for 5 minutes.

Add garlic and nuts and cook, stirring constantly, for 1 minute.

Turn heat off and add cooked Swiss chard, chickpeas and lemon juice. Toss well to combine.This recipe can be found in Coconut: 24/7, available August 19.

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