Lemon-y Greens with Chickpeas
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Cook time: 
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Serves: 4-6 ppl
  • 1 tsp Extra Virgin Coconut Oil
  • 1 Leek, finely diced
  • 3-6 Garlic cloves, minced
  • ½ tsp dried Chili Flakes (optional -leave out for nightshade-free)
  • 2 c cooked Chickpeas
  • 2 small bunches Swiss Chard, de-stemmed and roughly chopped (chop up stems and add them in too, or reserve for another recipe/juice them.)
  • ½ lb fresh Spinach (1-2 bunches or one small box), roughly chopped.
  • ½ c fresh Dill, finely chopped
  • 2 c fresh Parsley, finely chopped
  • 1 bunch Green Onions (5-6), finely sliced
  • ½ c Almonds, soaked overnight, drained and rinsed, roughly chopped
  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp fresh Lemon Juice
  • 1 Lemon, zested
  • 3 Tbsp Extra Virgin Olive Oil
  1. In a pan with the coconut oil and a splash of water, sauté the leek, garlic and optional chili flakes until very soft.
  2. Add the Swiss chard and continue to cook until soft.
  3. Add the spinach (it cooks faster) and cook until wilted.
  4. Transfer contents of pan into a colander and strain off any excess liquid.
  5. Return the cooked greens back to the pan and add the chickpeas, nutritional yeast, fresh herbs, green onions and lemon zest, continue to cook until wilted. Adjust seasoning (sea salt).
  6. Turn off the heat and add the almonds, lemon juice and olive oil.
  7. Serve warm or room temp as a dip with fresh veggies, in a wrap or serve on a baked sweet potato or on your sweet potato 'toast' (optional: with our plant-based ricotta!)
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/lemon-y-greens-with-chickpeas/