In a large skillet, warm one tablespoon oil over medium heat. If the sundried tomatoes are marianted in olive oil, feel free to use the oil from the jar. Add the shallot and cook until translucent.
To the skillet, add the garlic and continue to cook for about 3 more minutes, until the garlic is fragrant. Add the chopped chard to the skillet, pour in the broth then cover and allow to steam for a few minutes, stirring at least once during this time.
Once the chard is slightly wilted, add the chickpeas, sundried tomatoes, and the juice and zest of 1 lemon. Stir to combine.
Serve warm with a crusty piece of bread (optional but recommended) and enjoy!
*If you're using sundried tomatoes in olive oil, you can use the oil from the jar to start cooking. For dry sundried tomatoes you will need to use separate olive oil or broth for the first step.