Serves 4 as a side dish
- 1 tablespoon clarified butter, olive oil, or coconut oil
- 2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
- 1 cup of chopped leeks
- 1 medium clove of garlic, minced
- zest of one lemon
- 1/3 cup plain yogurt (I typically use low-fat Greek)
- 1 1/2 teaspoons Indian-style curry powder (or to taste)
- scant 1/4 teaspoon fine grain sea salt
- 1 or 2 tablespoons warm water
- 1/2 cup of loosely packed fresh cilantro, chopped
- 1/2 cup red onion or red spring onions, chopped
Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in colour. 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 cilantro and most of the chopped red onion. Add about half of the yogurt dressing and toss again. Serve on a platter sprinkled with the remaining onions and cilantro.