Swiss Chard and Chickpeas is an easy, plant-based meal, with mixed mushrooms, and fresh radish! Make this in a cast iron skillet or regular stovetop pan.
I recently went to the farmers market and picked up fresh swiss chard and mixed mushrooms! It was a must to make a healthy creation and this one had my favorite lion’s mane mushroom in the mix! I had some chickpeas in my cabinet and knew there was a perfect combo going in motion.
Why You’ll Love This Recipe
- Packed with fiber and plant-based protein – that comes from pairing chickpeas with swiss chard
- Perfect way to use up farmer’s market mushrooms
- Naturally gluten-free, dairy-free, and minimally processed
- One-pan meal = easy cleanup!
How to Make Swiss Chard and Chickpeas with Mixed Mushrooms
Ingredients
These are the main characters! (for more details check the recipe card below)
Video Guide
• Swiss chard – good for liver health
• Chickpeas – plant-based protein
• Radish – supports digestion
• Mixed mushrooms – natural vitamin D – (lion’s mane, oyster, comb tooth and pioppino mushrooms recommended)
Instructions
Start off with separating swiss chard stems from leaves. (don’t forget to give it all a good rinse)
Dice the stems and roughly chop the leaves.
In a large cast-iron skillet, heat olive oil over medium heat. (or similar pan will work also)
Add the diced stems and cook for about 3–4 minutes, until slightly softened.
Now chop or break apart mushrooms and stir in with a drizzle of olive oil.
Cook for 3–5 minutes until tender.
Add vegetable broth and put more in as needed to keep the moisture.
Toss in the sliced radishes and drained/rinsed chickpeas.
Cook for another 3–4 minutes, stirring occasionally.
Add the swiss chard leaves on top of the skillet mix, cover with a lid, and let them steam for about 2–3 minutes until wilted.
Remove from heat and place into a large bowl.
Stir everything together, then season with flaky sea salt.
Add a light drizzle of honey or maple syrup to balance the earthy flavor.
Optional add-ins
• 1 clove minced garlic or ½ tsp garlic powder
• A squeeze of lemon juice or splash of apple cider vinegar for brightness
• Crushed red pepper flakes for a little kick
• Fresh herbs like thyme or parsley
• Or enjoy as-is in a warm bowl – as I did!
Serving Ideas
• Serve over cooked quinoa, rice, or lentils
• Add a fried egg on top (if not strictly vegan)
Storage Tips
Make double the chickpeas and swiss chard recipe, for weekly meal planning!
• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat in a skillet over medium heat with a splash of broth or oil
Don’t forget to Pin This Plant-Based Skillet Dinner!!!
A hearty and clean veggie meal, made with love from farmer’s market finds – ready in one pan! The combo of swiss chard and chickpeas make it extra special.
Leave a comment below, if you made this and loved it! It helps me keep these fun creations ongoing!
If you loved, Swiss Chard and Chickpeas with Mixed Mushrooms… Try this plant based meal!!
Chickpea Soup
Follow me on Pinterest and Facebook
TikTok and Instagram
Swiss Chard and Chickpeas with Mixed Mushrooms
Equipment
- 1 cast iron skillet (10 inches at least) or stovetop pan
- 1 large bowl
- 1 strainer
Ingredients
- 6-8 cups swiss chard (fresh) stems and leaves separated
- 15 ounce chickpeas drained and rinsed
- 3 cups mixed mushrooms lion’s mane, oyster, comb tooth and pioppino mushrooms recommended
- 2 ½ cups radishes (fresh) sliced
- 2-3 tbsp olive oil
- 2 cups vegetable broth add more as needed for moisture
- 1 tsp sea salt to taste
- 1 drizzle honey or maple syrup to balance the earthy taste
Instructions
- Prep the swiss chard: Separate stems from leaves. Dice the stems and roughly chop the leaves.
- Sauté the stems: In a large cast-iron skillet, heat 1 tbsp olive oil over medium heat. Add the diced Swiss chard stems and cook for about 3–4 minutes, until slightly softened.
- Add the mushrooms: Stir in the chopped mushrooms and another drizzle of olive oil. Cook for 3–5 minutes until tender. Add vegetable broth and slowly pour a splash, if it start to get dry and need to keep moisture.
- Add radishes + chickpeas: Toss in the sliced radishes and drained chickpeas. Cook for another 3–4 minutes, stirring occasionally.
- Steam the chard leaves: Add the Swiss chard leaves on top of the skillet mix, cover with a lid, and let them steam for about 2–3 minutes until wilted.
- Finish and serve: Remove from heat and place in large bowl. Stir everything together, then season with flaky sea salt. Add a light drizzle of honey or maple syrup.
Video
Notes
Nutrition
