Pasta Salad with Chard

Feel free to substitute anything you don't like or don't have for something else. This is our go to, and it's a great way to get extra greens in your belly!

1 pound of pasta, cooked (we use penne or fussili, but use whatever you prefer)

2 bags baby kale, finely diced into ribbons

1/2 bunch green garlic, finely chopped

2 cups kalamata olives, sliced

2 cups cooked chickpeas

1/2 cup olive oil

1/4 cup balsamic vinegar

3 TBSP lemon juice

1 TBSP maple syrup

1 TBSP oregano

1 cup sun dried tomatoes

salt and pepper

Toss all these ingredients together while the past is still warm, so the chard wilts. Let it all sit for about a half hour and enjoy at room temperature.