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Mediterranean Chard Salad with chickpeas, farmers market veggies, pepitas and simple lemony dressing- a healthy hearty vegan salad full of nutrients! Vegan adaptable! 

Mediterranean Chard Salad with farmers market veggies, chickpeas and toasted pepitas. |

This Mediterranean Chard Salad was inspired by my friend Neicy who first introduced me to raw chard in one of her salads. Before then I was a little skeptical of eating chard in its raw state. But I fell in love with chard’s earthy, salty, tangy flavor and juicy crunch- plus its ability to hold up well in salads, sturdy enough for leftovers the next day.

Turn this into a main course salad by adding hearty chickpeas. Keep it vegan or add crumbled goat cheese or feta for extra richness.

Crunchy farmers market radishes, salad turnips,  and cucumbers are a nice addition as well as summer tomatoes, peppers, red onion, shaved fennel and optional kalamata olives.

Chard loves to be paired with lemony dressings and this one is as simple as they come.

Mediterranean Chard Salad with farmers market veggies, chickpeas and toasted pepitas. |

This week I partnered with USA Pulses and Pulse Canada to encourage readers to sign up for their Half Cup Habit– an easy way to eat healthier, just by incorporating a ½ cup of pulses into our diet 3 times a week.  It’s so easy! Think buddha bowls, salads and tacos!

Pulses (chickpeas, lentils and split peas) are nutritional powerhouses – high in lean, clean protein and full of fiber, they keep us feeling energized and full all day.

Mediterranean Chard Salad with farmers market veggies, chickpeas and toasted pepitas. |

When selecting chard for raw salads, make sure to choose young chard or baby chard. The more mature the leaves, the more bitter.

Mediterranean Chard Salad with farmers market veggies, chickpeas and toasted pepitas. |

The easiest way to incorporate pulses during the busy workweek – such as these chickpeas, is to cook up big batch on sunday then use them throughout the week. Of course, you can always used canned, remembering to rinse and drain them well.

Mediterranean Chard Salad with farmers market veggies, chickpeas and toasted pepitas. |

Finish your Mediterranean Chard Salad with crumbled goat cheese, crunchy pepitas or silvered almonds and fresh sprouts. Enjoy!


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Mediterranean Chard Salad with farmers market veggies, chickpeas and toasted pepitas. |

Mediterranean Chard Salad

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: vegan, gluten free
  • Method: salad
  • Cuisine: mediterranean


A healthy, raw Chard Salad, packed with summer veggies and chickpeas- vegan and gluten free, this hearty Mediterranean Salad tastes great stuffed into a toasted Pita.


Units Scale
  • 46 cups shredded baby or young chard, cut or torn into small pieces
  • 1 red pepper – thinly sliced
  • 4 radishes- sliced ( or sub grated carrots or beets)
  • 1/2 english cucumber – sliced ( or try shaved fennel)
  • 6 cherry tomatoes- cut in half
  • 1 avocado- sliced
  • 1/4 cup kalamata olives– optional
  • 1 cup cooked chickpeas ( optional)
  • 1 cup chopped Italian parsley ( or sub half cilantro, basil or mint)
  • 1/4 cup toasted pepitas (or slivered almonds)
  • optional sprouts
  • optional crumbled goat cheese or feta

Lemony Dressing:

  • 2 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 12 finely grated garlic cloves
  • 1 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper to taste


Place all the salad ingredients in a large bowl ( Either in separate ingredients into small piles over the greens, or toss all.

Whisk dressing ingredients together in a small bowl.

Dress the salad and toss- you may not need all the dressing.

Sprinkle with salt and pepper, taste and adjust salt and lemon to taste, adding more if necessary.

Sprinkle with nuts or seeds and optional crumbled cheese and sprouts.


Chard varies greatly in flavor, salt level and bitterness, so tasting after tossing is important, then you can adjust depending on variety. Feel free to sub or incorporate other greens.


  • Serving Size:
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:

Keywords: chard salad, chard salad recipes, how to make salad with chard, mediterranean chard salad, chard recipes,


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  1. This was a delicious salad. I just feel great when I eat like this! I added more tomatoes, but didn’t change anything else. Thank you!

  2. What a beautiful and delicious salad! I’ve used chard (stems and leaves) before, and found that giving them a cold-water bath after chopping, and then a few rounds in the salad spinner to dry the excess water, eliminates any grittiness.

  3. So tasty & fresh! I used full grown yellow swiss chard sliced & diced up the stems. The dressing did a great job softening and reducing any bitterness. I don’t like olives so I included some pickled artichokes for that brine flavour. Even my salad hating partner loved it and ate seconds!

  4. Yum, this looks amazing!! I’ll have to keep my eyes peeled for young chard, I always see the giants in the store! Do you have any tips for avoiding that gritty feeling on your teeth after eating chard? I love the taste but that sensation is like hearing nails on a chalk board haha

  5. I recently received a bunch of swiss chard in my CSA box and was not sure how to use it. This salad was amazing! The colors and flavors were salad perfection. The dressing was a great complement to the greens and veggies.

  6. your contents and pictures are great. I like learning new recipes of different foods. It was nice reading your contents thanks for sharing this information. Find latest games and music for downloads on Zamob.

  7. The colours on this salad are amazing! I can’t say I’ve ever tried raw chard before, but I may give it a go when it comes into season!

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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