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If you are using dried chickpeas, soak them in plenty of cold water for 12 hours, then drain. Cover with more cold water, bring to the boil, then reduce to a simmer for 90 minutes, or until they are tender. If you are using tinned, drain and rinse.
Wash the chard and cut the stems from the leaves, trimming tough ends and pulling away any stringy bits. Cut the stems into short lengths, then roll the leaves into cigars and chop roughly. Bring a large pan of water to the boil, add salt. Add the stems for one to two minutes, then add the leaves for a few minutes more or until tender. Drain.
Warm the olive oil over a medium-low heat.
Peel and crush the garlic for a milder flavour, or slice for a stronger hit. Add the cherry tomatoes. Fry, squashing the tomatoes gently with the back of a spoon, until they are soft and the oil is tinted red.
Add the chard and stir until it glistens with oil, add the chickpeas and cook for a few minutes more. Remove from the heat, add the parsley, lemon juice, salt and pepper, then let it sit for a while.
Before serving, check seasoning, and pour over a little more olive oil.