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1/4 cup thinly sliced shallots
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2 tablespoons extra-virgin olive oil
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2 tablespoons white wine vineger
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1 1/2 tablespoons apricot preserves
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1 teaspoon whole-grain Dijon mustard
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6 cups chopped Swiss chard
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1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
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2 tablespoons walnuts, toasted
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1 tablespoon chopped green onions
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