Pan-fried chickpeas, portobello and Swiss chard over cauliflower purée

Pan-fried chickpeas, portobello and Swiss chard over cauliflower purée

A quick and easy dish to make! Made with creamy and comforting mashed cauliflower, top it with sautéed veggies and you'll have an easy, simple, super healthy, all-plant meal. In addition, it is sure to impress your guests with its delicious taste and dazzling colors!


Zoom on Swiss chard!

Belonging to the same family as beets and spinach, Swiss chard not only tastes amazing, but it's also incredibly nutritious. This incredible vegetable is packed with nutritional benefits that are beneficial for achieving and maintaining optimal health. You can find Swiss chard (with white stems) but also other varieties of rainbow chard, which have red, purple or yellow stems. All of them are super nutritious and can be used in this recipe. For now, here are some of the benefits of this little-known vegetable! 

  • Regulation of blood glucose
  • Helps the pancreatic cells to regenerate.
  • Excellent source of vitamins C, E, A, manganese and zinc.
  • Contains antioxidant phytonutrients
  • Supports healthy bones.

And now, it's time to get down to business and try this little recipe gem!



Pan-fried chickpeas, portobello and Swiss chard over cauliflower purée

Preparation: 10 minutes
Cooking: 20 minutes
Serves 2-3 generous portions



  • 1 head of cauliflower - broken into florets
  • 1 tablespoon of nutritional yeast
  • 1/2 teaspoon of salt
  • 1/4 teaspoon pepper
  • 1 cup of Chickpeas cooked, rinsed and drained
  • 2 garlic cloves - minced
  • 1/2 cup unsweetened, flavorless vegetable milk
  • 1 tablespoon of sesame oil
  • 2 green onions - finely chopped
  • 2 cups of portobello mushrooms, cut into strips
  • 1/2 tablespoon of tamari
  • 1/2 teaspoon garlic powder
  • 2 cups chopped multi-colored Swiss chard
  • juice of a lemon


  1. Boil cauliflower until tender, about 7 to 8 minutes.
  2. Drain, rinse and add the cauliflower to a high power blender.
  3. Add the nutritional yeast, salt, pepper, garlic cloves and unsweetened, no-flavored vegetable milk.
  4. Blend until smooth.
  5. In a large skillet, add the sesame oil and heat over medium-high heat.
  6. Add the shallots and chopped mushrooms. Cook for 10 minutes, stirring occasionally, until the mushrooms are tender.
  7. Add the tamari, garlic powder, chickpeas and Swiss chard. Stir for about 1 minute until the Swiss chard is wilted. Remove from fire.
  8. In a bowl, add the cauliflower puree and garnish with the mushroom / chard / chickpea mixture. Drizzle with lemon juice. 
  9. This dish will last 2-3 days in the fridge, but it's best to serve it immediately!


Bon appétit!


President Hippocrate Bio

Previous Article Next article

  • Caroline Bisaillon
Comments 0
Leave a comment
Message: *

Please note that comments must be approved before posting

* Required