Turmeric Chickpea Swiss Chard Bowl (Printable Version)

Golden spiced chickpeas paired with sautéed Swiss chard, avocado, and fresh garnishes for a vibrant morning bowl.

# What You'll Need:

→ Spiced Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground turmeric
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - Salt and black pepper, to taste

→ Sautéed Swiss Chard

07 - 1 bunch Swiss chard, stems removed, leaves roughly chopped
08 - 1 tablespoon olive oil
09 - 2 cloves garlic, minced
10 - Salt and black pepper, to taste

→ Garnishes and Assembly

11 - 1 avocado, sliced
12 - 1/2 cup cherry tomatoes, halved
13 - 2 tablespoons pumpkin seeds (pepitas)
14 - 1/4 cup red onion, thinly sliced
15 - Lemon wedges, for serving
16 - Fresh cilantro or parsley, chopped (optional)

# How To Make:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the drained chickpeas, ground turmeric, cumin, smoked paprika, and a generous pinch each of salt and pepper. Stir to coat evenly and sauté for 5 to 7 minutes, tossing occasionally, until the chickpeas turn golden and release a fragrant aroma. Remove from the skillet and set aside.
02 - In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until softened and aromatic. Add the chopped Swiss chard, season with salt and pepper, and toss gently. Cook for 3 to 4 minutes until the leaves are fully wilted but still retain a slight bite.
03 - Divide the wilted Swiss chard evenly between two serving bowls. Arrange the turmeric-spiced chickpeas over the greens. Layer sliced avocado, halved cherry tomatoes, thinly sliced red onion, and pumpkin seeds on top of each bowl.
04 - Scatter fresh cilantro or parsley over each bowl if desired. Place lemon wedges alongside and serve immediately, encouraging diners to squeeze fresh juice over the bowl just before eating.

# Expert Advice:

01 -
  • The turmeric chickpeas alone are worth making, crispy on the outside and warm with spice on the inside.
  • It comes together in one skillet, which means cleanup is almost nonexistent on a sleepy morning.
  • Everything is customizable based on what is wilting in your produce drawer right now.
02 -
  • Do not skip drying the chickpeas after rinsing them, wet chickpeas steam instead of crisping and you will wonder why yours turned out soft.
  • Garlic burns faster than you think in a hot pan that already cooked chickpeas, so pull it off the heat for thirty seconds before adding it if your skillet is screaming hot.
03 -
  • Let the chickpeas sit undisturbed in the skillet for the first two minutes before stirring so they actually develop a crust instead of just getting warm.
  • A pinch of salt on the avocado slices right before they go on the bowl makes every single component taste like it was seasoned individually, because it was.

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