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Sides & Salads

Eat the Rainbow with This Colorful Swiss Chard Salad

Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.

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We eat with our eyes first, as they say, and our eyes are feasting with this colorful salad. With the orange citrus, pink onion, green leaves, and golden curry-roasted garbanzos, this bowl is truly giving Skittles a run for its ‘taste the rainbow’ money. But this vegan Swiss chard salad isn’t just about good looks. You’ve also got a ton of nutrients packed in there – and it’s a great way to use up produce that might otherwise go to waste. While it calls for leaves, you can also chop up and use some of the mild-flavored and fibrous stems for added texture and to keep them out of your compost bin.

More Related Recipes to Try Next:
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Chickpea and Swiss Chard Succotash
Chard, Lime, and Mint Smoothies

Swiss Chard Salad with Curried Chickpeas and Orange Vinaigrette

From Clean Eating

Prep Time
25 min
55 min


  • 1 15-oz BPA-free can chickpeas, drained and rinsed

    ¼ cup extra-virgin olive oil, divided

    1 tsp curry powder

    ¼ tsp each sea salt and ground black pepper, divided

    ½ cup + 1 tbsp white wine vinegar, divided

    2 tsp raw honey

    ½ small red onion, peeled and thinly sliced

    2 large naval oranges

    1 tbsp Dijon mustard

    8 cups rainbow or red Swiss chard, torn, tough stems removed

    1½ cups English cucumber, thinly sliced


1. Preheat oven to 400°F. Roll chickpeas between two layers of paper towel to dry completely. Remove any loose skins and discard. Spread onto a parchment-lined baking sheet; toss with 1 tbsp oil, curry powder and ⅛ tsp each salt and pepper. Roast until crispy, 20 to 25 minutes. Cool completely on pan.

2. Meanwhile, in a small pot on medium-high, bring ½ cup vinegar and honey to a boil. Place onion in a heat-proof bowl. Pour mixture over onion. Cover and let cool, about 20 minutes.

3. Zest 1 orange and place zest in a small bowl. Using a sharp knife, slice off the top and bottom of each orange. Using downward strokes, remove peel and pith. Cut between membranes to remove segments and place in a large bowl. Over the bowl with zest, squeeze membranes to remove any remaining juice. Whisk in 1 tbsp vinegar, Dijon, remaining 3 tbsp oil and ⅛ tsp each salt and pepper.

4. To the bowl with orange segments, add chard, cucumber, pickled onion and chickpeas. Drizzle with dressing and toss to combine.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 194
  • Carbohydrate Content 21 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 6 g
  • Protein Content 5 g
  • Saturated Fat Content 1 g
  • Sodium Content 336 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 1 g