Stout Grilled Lamb Chops: Stir together All Out Stout, lemon juice, oil, garlic, onion, oregano, honey, cumin and red chili flakes. Toss lamb chops with marinade. Cover and refrigerate for at least 4 hours or up to 8 hours.
Preheat grill to medium-high heat. Remove lamb chops from marinade and discard marinade. Season with salt and pepper. Grill lamb chops for 3 to 4 minutes per side for medium-rare or until instant-read thermometer inserted horizontally into thickest part of meat without touching bone registers 145°F. Let stand for 5 minutes before serving.
Assembly: Meanwhile, heat 2 tbsp olive oil in skillet set over medium heat; cook garlic for 1 minute or until fragrant. Toss in chickpeas; cook for 3 to 5 minutes or until heated through. Stir in 2 tbsp water, lemon juice, cumin, oregano, and pinch each of salt and pepper. Mash coarsely; fold in dill and parsley.
Heat remaining oil in another skillet; cook Swiss chard with remaining salt and pepper for 2 to 3 minutes or until wilted.
Divided mashed chickpeas between 2 plates. Top with Swiss chard and lamb chops.
Tip: Substitute kale, spinach or dandelion greens for Swiss chard.