Heat olive oil in a large skillet.
Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant.
Stir in garbanzo beans, and season with salt and pepper; heat through.
Place chard in pan, and cook until wilted.
Add tomato slices, squeeze lemon juice over greens, and heat through.
Plate, and season with salt and pepper to taste.
