Wash Swiss chard leaves thoroughly under cool water.

Remove stems carefully while keeping leaves intact.

In a medium pot, combine cooked quinoa, drained chickpeas, diced onion, minced garlic, spices, and vegetable broth.

Stir until heated through and aromatic.

Add fresh lemon juice to the quinoa-chickpea mixture.

Take a chard leaf and place 2-3 tablespoons of filling near the base.

Fold in the sides and roll up tightly from the bottom.

Place assembled rolls seam-side down in a baking dish.

Pour additional vegetable broth over the rolls and cover with foil.

Bake at 375°F (190°C) for about 25 minutes until heated through.