Delicious Living
  • 1/2 cup plus 1 tablespoon olive oil
  • 1 bunch scallions ( finely chopped )
  • 2 cloves garlic (minced)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/8-1/4 teaspoon ground nutmeg
  • Dash cayenne pepper
  • 1/2 cup low-sodium vegetable broth
  • 1 (15)-ounce can chickpeas (garbanzos) (rinsed and drained)
  • 4 cups finely chopped fresh chard leaves (stems discarded)
  • 3/4 cup finely chopped fresh parsley (divided)
  • 2 teaspoons dried mint (or 2 tablespoons fresh)
  • Lemon wedges

Spiced Chickpeas and Greens with Parsley Oil

Lisa Turner | Delicious Living
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Serves: 4 people
  • Calories per serving: 414

Classic Middle Eastern spices enliven high-fiber chickpeas, which speed toxin removal in the colon. This recipe also features a brilliant-green oil made with loads of parsley, long used in detox plans for its mild diuretic and kidney-flushing effects. You’ll have leftover oil, so use it to add flavor and a cleansing component to other meals. Serve this dish over quinoa for a super-fast, easy meal.

Gluten Free, Vegan, Quick

  1. In a large skillet, heat 1 tablespoon oil over medium heat and cook scallions for 1 minute, until just softened. Add garlic and spices; cook for 1 minute more, stirring. Stir in broth, scraping up spices from pan bottom. Add chickpeas, cover, and cook until chickpeas are infused with flavors, 5–7 minutes. Add chard and ¼ cup parsley, stirring to coat well. Cook for 2–3 minutes, until chard is just wilted.
  2. Meanwhile, combine remaining ½ cup olive oil, remaining ½ cup parsley, and mint in a food processor; process until smooth. (Yields 2 /3 cup.)
  3. Divide chickpea mixture among four plates. Drizzle with parsley oil, squeeze lemon juice over all, and serve hot, with additional parsley oil on the side.

PER SERVING (with 2 tablespoons parsley oil): 414 cal, 30g fat (22g mono, 4g poly, 4g sat), 0mg chol, 7g protein, 29g carb, 6g fiber, 340mg sodium

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