This Swiss Chard Salad is my favorite way to eat leafy greens raw. It’s bright, tangy, and totally satisfying with sweet raisins and lemon vinaigrette.
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Why This Recipe Stands Out
This Swiss Chard Salad is my favorite way to enjoy leafy greens in a fresh, flavorful, and satisfying way. Here’s why it always feels like a win:
- Crispy Chickpeas for Texture: Roasted chickpeas add crunch and heartiness that make this salad stand on its own.
- Sweet and Tangy Contrast: The combination of apple, lemon, raisins, and capers balances the bold flavor of chard.
- Bright, Balanced Dressing: Olive oil and lemon juice keep the salad light while tying everything together. Another fresh option is my Healthy Broccoli Mushroom Salad.
- Perfect for Meal Prep or Potlucks: You can roast the chickpeas and prep everything in advance.
- Seasonal and Flexible: Add nuts, bulgur, cucumbers, or even avocado to make it more filling. It's just as versatile as my Lemon Farro Salad.
Key Ingredients
- Swiss Chard – Earthy and slightly bitter, Swiss chard provides a hearty green base with tender leaves and crunchy stems that stand up well to dressing.
- Chickpeas – Roasted until golden and crisp, chickpeas add plant-based protein and a satisfying crunch to the salad.
- Apple – Crisp and sweet-tart, apple slices brighten the salad and balance the bitterness of the chard with juicy freshness.
- Raisins – Soft and naturally sweet, raisins bring chewy texture and little bursts of sweetness to complement the savory flavors.
- Capers – Briny and bold, capers add tangy pops of flavor that keep each bite lively and well-rounded.
- Olive Oil & Lemon Juice – This simple vinaigrette coats the greens in a balance of richness and bright acidity, tying all the flavors together.
- Garlic, Onion Powder & Paprika on Chickpeas – These seasonings give the roasted chickpeas savory depth and a hint of smokiness that echoes through the salad.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Chard Alternatives: Swiss chard is hearty, but you can use kale, spinach, or beet greens if chard isn’t available. Just make sure to remove any tough stems from kale before using.
- Fruit Options: Apples bring sweetness and crunch, but pears, nectarines, or even a handful of grapes can provide a similar fresh burst.
- Raisin Substitutes: Thompson or golden raisins are sweet and chewy, but dried cranberries, chopped dates, or currants work well for a tart contrast.
How to Make Swiss Chard Salad
Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
Step 2: Pat chickpeas dry, then toss with olive oil, onion powder, garlic powder, paprika, salt, and pepper.
Step 3: Roast for 30–35 minutes, stirring halfway, until crisp. Set aside.
Step 4: Rinse and dry Swiss chard. Slice leaves into ¾-inch ribbons and chop stems thinner. Add to a large bowl.
Step 5: Core and slice apple into ¼-inch pieces. Toss with lemon juice and set aside.
Step 6: In a small bowl, whisk olive oil, lemon juice, salt, and pepper for the dressing.
Step 7: Add apple, raisins, capers, and roasted chickpeas to the chard.
Step 8: Drizzle with dressing, toss gently, adjust seasoning, and serve.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Swiss Chard Salad
Make It a Main
- Turn the salad into a light, satisfying main by adding cooked bulgur, quinoa, or farro. The grains will absorb some of the lemony dressing and make the dish more filling.
Pair With Fresh and Simple Sides
- Serve the salad alongside a platter of Kalamata or Castelvetrano olives for a briny contrast to the sweet apple and raisins.
- Sliced cucumbers and radishes also make a great addition, adding freshness and crispness to each bite.
Frequently Asked Questions
Absolutely! Just like with spinach and kale, raw Swiss Chard is totally edible including stems and fresh salad is a great way to enjoy this leafy vegetable.
Sometimes. That's why we use olive oil-lemon dressing along with the sweet and sour apple. All this helps mitigate the bitterness of the chard.
Yes, you can roast the chickpeas and combine all other ingredients in a bowl in advance. However I recommend dressing the salad with the vinaigrette right before the serving.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The chickpeas may lose some crunch and the greens might soften, but the flavors will still be delicious. Give it a gentle toss before serving again.
More Recipes You'll Enjoy
- Healthy Sautéed Swiss Chard recipe - Want to know How To Cook Swiss Chard? Look no further. My Sautéed Swiss Chard recipe with garlic and tomatoes is simple yet unique. It's ready in minutes and is loaded with nutrients.
- Vegan Beet Salad - A roasted vegan beet salad is prepared by cooking the beets and then marinating them in a few flavorful ingredients. This simple beet recipe is incredibly delicious, healthy, and perfect for any time of the year.
- Microgreens Salad - This Microgreens Salad is packed with a healthy combo of microgreens, baby lettuce, and a zesty vinaigrette for a salad that's flavorful, healthy, and incredibly easy to make!
- Radicchio Salad - This Radicchio Salad is all about bold, tart, sweet, and slightly bitter flavors. The secret? A mix of radicchio, matchstick apple slices, carrot ribbons, and a bite from pumpkin seeds.
Recipe
Healthy Vegan Swiss Chard Salad With Apples
Ingredients
For the salad.
Instructions
Roast the chickpeas for the Chard Salad.
- Preheat the oven to 400 F and line a rimmed baking sheet with the parchment paper.
- Spread the chickpeas on a baking sheet and pat dry with a paper towel. Drizzle the chickpeas with the 2 tablespoon of olive oil, onion and garlic powder, paprika, ¼ teaspoon of salt and pepper.
- Roast for 30 minutes stirring the chickpeas halfway. Depending on your oven, the chickpeas might need an additional 5 minutes of roasting to become nice and crisp. Remove chickpeas from the oven and set aside.
Chop the chard for the salad.
- Rinse the Chard leaves and pat them dry with the paper towel.
- Place chard on a cutting board and holding firmly chop it into ¾ inch wide ribbons. Trim off ½ inch of the stem's end, discard it and thinly chop the stems too. You need to chop the stem thinner that the leaves. Add chopped chard to a mixing bowl.
Chop the apples.
- Quarter the apple and remove the core. Cut the quarters into ¼ inch thick slices and place them in a bowl.
- Toss the apples with 1 tablespoon of lemon juice and set aside.
Prepare the olive oil-lemon dressing.
- In a small bowl whisk the olive oil, lemon juice, salt and pepper. Taste and adjust the seasoning.
Combine the ingredients for the Chard Salad.
- To a bowl with the chopped Swiss Chard, add apple slices, raisins, capers and crunchy roasted chickpeas. Drizzle with the olive oil-lemon vinaigrette and gently mix.
- Adjust the seasoning one more time and serve.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Anne says
I plan to make this for a camping trip. If I prepare this two days ahead, I am concerned about the apples browning. Would it be best to add the apples the day I am serving it? Same question for the dressing. Should I combine the whole salad other than the apples and add the dressing when I prepare it or later when I serve it? It looks delicious and I can’t wait to try it.
Iryna Bychkiv says
Hi Anne,
Yes, I would definitely cut the apples right before serving. Same with dressing. It's better to keep it separately in a jar and drizzle the salad when you're ready to serve. I hope this helps!
Rachel says
I was on the hunt for a salad recipe to try out with the rainbow chard I'd bought, but I was also worried that a salad wouldn't be edible because the chard was extremely bitter. But it was tempered so nicely in this salad by all of the lemon (I added extra because I love the acidity), as well as the sweetness of the apple and raisins. I also added the bulgur that was suggested, and roasted chickpeas are always delicious. It made a wonderful meal. I'll definitely be making this again.
Iryna says
Rachel, thank you so much for your comment and a 5-star rating! I'm very happy you liked this salad recipe:)
Carol says
Have not made this recipe yet but look forward to it in the next month or so. I have swiss chard growing in garden so when it is ready I will look forward to this.
I am so happy to learn about roasting chick peas in this method! When I first seen to rast them I thought it must be dry chick peas and it instantly had my attention, however when I saw that it was canned chick peas to roast I was really happy to see this.This is one of my favourite things about cooking and baking, there is always something new to learn!
Thanks so much for sharing your expertise and goodness with the world!
Iryna says
Hi Carol, I'm so happy you learned something new. Roasted chickpeas are my favorite crispy snack as well as a topping to so many recipes. This is so great that you're also growing Swiss Chard, it works wonderfully in salads, but also in stews and smoothies.