In a large skillet, heat the olive oil over medium - high heat. Add the shallots and garlic and cook, stirring until they are softened, about 2 minutes.
Add the chard and chickpeas and cook until the chard is slightly wilted, 1-2 minutes. Add the chicken broth, cover the skillet and cook the chard until tender, about 5 minutes.
On a large serving dish, place the chard mixture then drizzle the Sun Dried Tomato Vinegar over the greens. Season with salt and pepper to taste.
