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.

4–6 cups shredded chard

1 colored pepper – sliced

4 sliced radishes – sliced

½ cucumber – sliced

6 cherry tomatoes- cut in half or tomato cut in wedges

1 avocado- sliced

¼ cup kalamata olives – optional

1 cup cooked chickpeas

1 cup chopped parsley, mint, and basil

¼ cup toasted pine nuts (or slivered almonds)

fresh sprouts – optional

crumbled feta


Lemony Dressing

2 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

2 teaspoons 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 separate ingredients into small piles over the greens, or toss all).

Whisk dressing ingredients together in a small bowl. Adjust salt and lemon adding more if necessary.

Dress the salad, you will probably not need all the dressing.

Sprinkle with feta and nuts.

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