Crispy Chickpeas and Greens Over Pasta

For sautéed greens:

2 Tbsp. extra virgin olive oil

1 medium onion, thinly sliced

3 cloves garlic, minced

1 large bunch Swiss chard, leaves and stems, chopped

3 large handfuls baby spinach

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

For crispy chickpeas:

1 14.5-oz can chickpeas, drained and rinsed

1 Tbsp. extra virgin olive oil  

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1/2 tsp. Italian seasoning

2 Tbsp. finely grated parmesan cheese

For pasta:

12 oz. of your favorite pasta, cooked

1/2 c. prepared basil pesto

1. Preheat oven to 425 degrees F. Dry the rinsed chickpeas well, and then place in a bowl. Toss with olive oil, spices, and parmesan. Spread seasoned chickpeas on a baking sheet, and roast in the oven for 25 minutes, tossing once halfway through.
2. While chickpeas are roasting, prepare your pasta according to package directions. Reserve 1 cup of pasta cooking water before draining. Return drained pasta to hot pot, and toss with pesto. Use some of the reserved cooking water to help the pesto coat the pasta.
3. While the pasta is cooking, sauté the greens, starting by heating the olive oil with the onion in deep skillet. Cook the onions until tender, about 7 minutes. Add the garlic, and sauté another 1-2 minutes. Add the Swiss chard, and sauté 2-3 minutes. Add the baby spinach, and sauté another 1-2 minutes. Season with salt and pepper.
4. To serve, place pasta into a bowl. Top with a pile of sautéed greens, and sprinkle crispy chickpeas over the top.

Note: For a vegan version of this dish, replace the parmesan with nutritional yeast in the chickpeas. Make your own or purchase a pesto that is not made with cheese.