1. Preheat oven to 400 degrees. Toss well-rinsed chickpeas in 2 teaspoons of olive oil and roast for about 20 minutes, until browned.
   
   
2. Soak dried fruit in warm water for 10 minutes. Drain and set aside.
   
   
3. While fruit soaks, cook whole wheat couscous according to directions on box.
4. Over medium heat, sauté chopped shallots with chopped chard stems in a tablespoon of olive oil for 5 minutes. Add all the chard and cook until chard shrinks, about 5 minutes.
   
   
5. In a small bowl, whisk remaining olive oil with lemon juice and cinnamon. Add couscous, dried fruit, and roasted chickpeas to sautéing chard and mix to combine. Pour dressing over the mixture and remove from heat.
   
   
6. Add parmesean cheese and pine nuts. Stir gently.
7. Add salt and pepper to taste. Plate and garnish with shredded cheese, toasted pine nuts, and a slice of lemon.
   
   

Serves four as a main dish and six as a side dish.