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

Mediterranean Swiss Chard Salad


Mediterranean Swiss Chard Salad, packed with summer veggies, chickpeas, olives and optional goat cheese, tossed in a lemon dressing. Vegan-adaptable.


Units Scale
  • 46 cups shredded young chard, cut or torn into small pieces
  • 1 red pepper – thinly sliced
  • 4 radishes- thinly sliced ( or sub-grated carrots or beets)
  • 1 cup English cucumber – sliced ( or try shaved fennel)
  • 6 cherry tomatoes- cut in half
  • 1 avocado- sliced
  • 1/4 cup red onion, thinly 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:

  • 23 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 12 finely grated garlic cloves
  • 1 teaspoon honey (or other sweeteners)
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper to taste


  1. Place all the salad ingredients in a large bowl ( Either in separate ingredients into small piles over the greens, or toss all.
  2. Whisk lemon dressing ingredients together in a small bowl.
  3. Dress the salad and toss- you may not need all the dressing.
  4. Sprinkle with salt and pepper, taste and adjust salt and lemon to taste, adding more if necessary.
  5. 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: 1 ½ cups
  • Calories: 332
  • Sugar: 12.3 g
  • Sodium: 335.6 mg
  • Fat: 20.1 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 34.3 g
  • Fiber: 11.5 g
  • Protein: 8.2 g
  • Cholesterol: 0 mg

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