5 from 3 votes

Garlic Winter Greens and Chickpea Salad Recipe

Yield: 4 Servings
Total Time:
15 mins
You can use any greens you want (cabbage, kale, collard greens, mustard greens, beet greens, swiss chard) but as long as they are tender. If your greens are a little tougher, you might want to blanch them in hot water to tenderize them before the saute.


  • 2 Tablespoons olive oil
  • 4-5 medium cloves fresh garlic , minced
  • about 1 pound of greens , chopped (remove any tough stems or inner ribs)
  • 1 - 14.5 ounce can chickpeas (garbanzo beans), drained & rinsed
  • 2 teaspoons soy sauce (use Tamari Soy Sauce for Gluten Free)
  • 1 teaspoon sesame seed oil
  • 1 teaspoon rice vinegar (use distilled white vinegar for gluten free)
  • kosher or sea salt , to taste
  • fresh cracked black pepper , to taste


  1. Heat large saute pan on medium-high heat. Add oil, then add the garlic. Cook garlic until translucent and fragrant, about 2 minutes.
  2. Add the greens and cook the greens until they are wilted and tender, folding the greens a couple times while cooking to help them cook evenly (depending on the greens this usually only takes a minute or two). Remove the pan from heat.
  3. Add the chickpeas, soy sauce, sesame seed oil, rice vinegar and season with salt and pepper to taste. Gently fold the chickpeas and seasonings into the greens until everything is combined well.
  4. Serve warm or cold.

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