By France Morissette and Joshua Sprague, Beyond The Peel
8 chard stalks
2 tablespoons olive oil
2 oranges, 1 peeled and cut into segments, the other juiced
2 tablespoons of rice wine vinegar
1 teaspoon Dijon mustard
1/4 cup toasted pine nuts
1 cup cooked chickpeas (see cooking notes below)
1/4 crumbled goat cheese
1. Wash and cut the Swiss chard into 1-2 inch segments. In a large frying pan, add olive oil and Swiss Chard. Cook the chard until just wilted, about 3 minutes.
2. Meanwhile, peel and cut 1 orange into bite size pieces and set aside. Juice the remaining orange. Mix the orange juice (approximately 1/4 cup), the vinegar and the mustard to make a vinaigrette. Whisk until well combined.
3. Mix the vinaigrette into the wilted greens. Add the pine nuts, chickpeas and goat cheese. Serve warm.
Traditionally Prepared Chickpeas
1. Soak 1 cup of chickpeas with 3 cups of water and 3 tablespoons of whey, apple cider vinegar or lemon juice (or acid of choice) overnight but for a minimum of 8 hours.
2. Drain and rinse the beans.
3. In a medium sized pot, add 6 cups of water and the drained chickpeas. Bring to a boil and simmer for 40-60 minutes. Cooking time will vary depending on length of soaking time and how old the beans are. Taste the beans after 40 minutes and adjust time accordingly from there.
