I love to serve lots of salads at the beginning of any Shabbat or Holiday meal. It goes well with the challah and ensures we get all our veggies in early. Last year, almost by accident, I planned and served a selection of salads, and only when I served them did I realize that I actually covered all the traditional simanim with my spread.

Whether you make these all from scratch which I recommend for the amazing taste or decide to buy some of them at the store, you are in for a treat. I served a Moroccan Carrot Salad, Cumin Scented Beets, Matbucha, Chickpeas and Chard/Spinach, Leek Fritters and of course we dipped our apples in some cinnamon infused honey. You can find all these recipes on Joy of Kosher and I will share two of them with you today.

Chickpeas and Swiss Chard


  • 1 (19-oz/540 mL) can chickpeas, rinsed and drained or 2 cups cooked chickpeas
  • 6 cloves garlic, peeled
  • 1/2 onion, roughly chopped
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 bunch Swiss chard, stems removed, leaves washed and chopped or spinach
  • 2 cloves garlic, crushed
  • 1/2 cup vegetable broth


  1. Preheat oven to 400.
  2. In a baking dish, combine chickpeas, whole cloves of garlic, onion, bay leaves, 1 tablespoon oil and salt and pepper.
  3. Roast for about 45 minutes, shaking pan half way through until the chickpeas look nice and golden.
  4. In a frying pan on the stove, add 1 tablespoon oil and heat until hot.
  5. Saute garlic for 30 seconds and add chard until it has wilted – about five minutes.
  6. Pour in broth and allow to cook covered for about 10 minutes.
  7. Remove from heat, drain and mix into chickpeas, mashing garlic as you mix, taste and adjust seasoning. If desired sprinkle some paprika in the mix to add some color.

Serve hot or cold.

Variation: Add some harif for a spicy twist.

For the other salad, see Cumin-Roasted Beets