Heidi from 101cookbooks has a way with making dishes look absolutely delicious, which leads me to making them and finding out that yes, the dish IS delicious. So it goes for this recipe for pan-fried chickpea salad. This was great for Chris and I as a main dish, but would probably great as a side dish during an afternoon of backyard grilling.
- 1 tablespoon butter or olive 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 greek yogurt
- 1 1/2 teaspoons thai curry powder (I used more)
- 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 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. (I sliced up a zucchini and fried it in the pan as well and added to the salad.)
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 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 and cilantro.”
Notes: Yum! This made a lot of food though. Next time I’ll cut it in half.
Servings: 6 or so main dishes