Boil linguine according to package directions until al dente.

While the pasta is cooking, heat olive oil in a medium skillet over medium heat.

Sauté diced onion and minced garlic in the skillet for 3-5 minutes, until softened.

Add roughly chopped Swiss chard to the skillet and stir.

Sauté the Swiss chard for another 3 minutes, until wilted.

Add rinsed and drained garbanzo beans (chickpeas) to the skillet and stir to combine.

Once the linguine is cooked al dente, drain it well.

Add the drained linguine to the skillet with the Swiss chard mixture.

Toss everything together to combine.

Add garlic powder, salt, and pepper to taste.

Stir well to ensure the seasonings are evenly distributed.