Oxbow Farm & Conservation Center

chickpealeek

Pan-Fried Chickpea & Lentil Salad

This is a substantial salad, flecked with plenty of color, and the chickpeas play off the tangy curry-spiked dressing.  If you want to make this an entire one-pan meal, I might through in some tofu or black lentils for that little extra boost of protein. If you are pinched for time, you can certainly skip the browning of the chickpeas. You can use canned chickpeas, but chickpeas cooked from dried beans are infinitely better tasting, and the texture much better. From 101cookbooks.com


  • 1 T clarified butter, olive oil, or coconut oil
  • 2 C cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
  • 1 C chopped leeks
  • 1 medium clove of garlic, minced
  • zest of one lemon
  • 1/3 C plain yogurt, low-fat Greek preferred
  • 1 1/2 tsp Indian-style curry powder, or to taste
  • scant 1/4 tsp fine grain sea salt
  • 1 or 2 T warm water
  • 1/2 C slivered almonds toasted
  • 1/2 C loosely packed fresh cilantro, chopped
  • 1/2 C red onion or red spring onions, chopped

  • Heat the cooking oil in a large skillet and add the chickpeas. Sauté over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 – 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.

  • While the chickpeas cool (I like to serve this salad at room temperature), make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.

  • When you are ready to serve the salad, toss the chickpea mixture with most of the almonds, most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions, almonds and cilantro.