You can add all sorts of things to this salad depending on the season - sliced green beans, asparagus, or broccoli florets (all blanched) might be good choices. Or simply add a bit of sauteed spinach. I almost opted out of the curry approach at the last minute, seduced by some vibrant broccoli I picked up along with the leeks at the market. I was thinking that a lemony-broccoli pesto would be a great dressing in place of the curried yogurt. Or how about a version of this salad using Thai curry paste instead of Indian curry powder? In this scenario I might skim some of the coconut cream off the top of a can of coconut milk and use that in place of the yogurt - again thinning it with warm water, coconut water, or broth. If I'm going 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 - just skip adding any leeks altogether and add the chopped garlic and the lemon zest to the yogurt dressing. The only ingredient I would add to this version the next time around would be a handful of toasted, slivered almonds. Just a hint of sweetness, toasty nut flavor, and lots of crunch. You can use canned chickpeas, but chickpeas cooked from dried beans are infinitely better tasting, and the texture much better.
- 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 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 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.
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 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.
Serves 4 as a side.
from 101 Cookbooks