Crispy Chickpea Yogurt Swiss Chard Recipe (Easy Turkish Meze)
This crispy chickpea yogurt Swiss chard recipe is a quick, light Turkish-style meze. You sauté chopped chard with garlic, let it cool, mix it with strained yogurt, then top it with chickpeas toasted in olive oil and warm spices. If you’re searching for “how to make yogurt chard” with simple steps and clear ingredients, this is a reliable go-to.
Ingredients
For the Swiss chard base
Step-by-Step Method
Prep the chard
Wash the Swiss chard, drain, and chop it into large bite-size pieces.
Sauté
Heat 2–3 tbsp olive oil in a wide pan. Add the chard, season lightly with salt, and sauté for about 5–6 minutes until it softens.
Add garlic
Stir in the garlic and cook for 2–3 minutes more. Keep it moving so the garlic doesn’t burn.
Cool it down
Transfer the sautéed chard to a plate to stop the cooking. Let it cool to room temperature.
Mix with yogurt
Combine the cooled chard with strained yogurt in a bowl. Taste and adjust salt if needed.
Toast chickpeas
Warm the remaining 4–5 tbsp olive oil in a pot or pan. Add the cooked chickpeas and toss for a couple of minutes.
Season
Add paprika, black pepper, chili flakes, and cumin. If your chickpeas are bland, add a pinch of salt.
Make them a bit crisp
Cook for 2–3 minutes more so the spices cling well. Aim for lightly crisp edges, not dry chickpeas.
Assemble and serve
Spread the yogurt-chard mixture on a serving plate. Spoon the spiced chickpeas over the top and serve right away.