These Balsamic-Glazed Chickpeas and Mustard Greens are tangy and filling. Serve them up as a light main or as a tasty side dish.
This delicious combination of chickpeas and mustard greens, richly flavored with fits into the category of warm dinner salads, but you could use it as a side dish for up to four people.
Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
How to Make Balsamic-Glazed Chickpeas and Mustard Greens
- Prep mustard greens.
- Sauté onions in a couple tablespoons of broth.
- Add garlic, pepper, and broth. Stir and cook.
- Add greens and broth, cooking until wilted.
- Stir in salt if using.
- Transfer greens and onions to serving dish, but keep liquid.
- Add vinegar, soy sauce, and agave to liquid in pan.
- Add chickpeas to sauce and cook.
- Spoon chickpeas over the greens and serve warm.
Full directions for how to make Balsamic-Glazed Chickpeas and Mustard Greens are in the printable recipe card at the bottom of the post.
Balsamic-Glazed Chickpeas and Mustard Greens FAQs
What are mustard greens?
Mustard greens are a type of bitter green leaf. They come from the mustard plant, and they have a bit of a peppery taste similar to arugula.
How should I store leftovers of this dish?
This dish is best eaten right away. Any leftovers will get soggy whenn stored. If you need to store any, it's best kept in an airtight container in the fridge. Only keep leftovers for 3 days max.
Balsamic-Glazed Chickpeas and Mustard Greens
- 10 oz bunch mustard greens
- ½ large red onion thinly sliced
- 5 tbsp vegetable broth divided
- 4 cloves garlic chopped
- 1 pinch red pepper flakes
- ½ tsp salt optional
- 2 tbsp balsamic vinegar
- ½ tsp soy sauce
- ¼ tsp agave or sugar
- 1 cup cooked chickpeas rinsed and drained
- Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
- In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink—about 4 minutes.
- Add the chopped garlic, red pepper, and another tablespoon of broth and cook, stirring, for another minute.
- Add the mustard greens and 2 tablespoons of broth. Cook, stirring, until greens are wilted but still bright green—about 3 to 5 minutes.
- Stir in the salt if using.
- Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in the pan.
- Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan. If there is no liquid, add 2 tablespoons of broth.
- Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half.
- Spoon the chickpeas over the greens and drizzle the sauce over all. Serve warm, with additional balsamic vinegar at the table.
Recipe and photo courtesy of Susan Voisin, reprinted from FatFree Vegan Kitchen by permission.
Susan Voisin is the author and photographer of the immensely popular, award-winning blog, FatFree Vegan Kitchen.
Amazing! I can't wait to make this...Thank You for all your posts!
This looks yummy! I'm always looking for new recipes using chickpeas. Love them!
Found the mustard greens still too chewy although wilted and bright geen at 5 minutes. . I wonderful if you blanch them ahead of time, they will be easier