Oxbow Farm & Conservation Center

Pan Fried Leek and Chickpea Salad

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 clove 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 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.