Clean 1 head cauliflower, cut out stem. Rinse, break into flowerettes
Open a 7.75 ounce can of garbanzo beans (chick peas). Rinse well, drain and let dry.
Place cauliflower and beans onto large baking sheet. Drizzle with 3 TB olive oil and toss to coat.
Roast in 400 degree oven for 30-35 minutes.
While vegetables are baking, clean Swiss chard and dry. Chop coarsely.
Add Swiss chard to pan, about 20-25 minutes into roasting cauliflower mixture (cooking chard for 10 minutes)
Remove pan from oven. Add 3 ounces crumbled feta to a serving bowl. Transfer cauliflower-bean-chard mixture to oven-safe serving bowl and mix gently.
Top dish with 3 TB Panko crumbs. Drizzle with 1-2 teaspoons olive oil and return to oven for 10-15 minutes.