Pan-fried Chickpea Salad
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chickpeas, cooked (2 cups)
- Cilantro, loosely packed fresh (1/2 cup)
- Garlic (1 medium clove)
- Leeks (1 cup)
- Lemon, zest of (1)
- Red onion or red spring onions (1/2 cup)
- Cooking & Baking
- Indian-style curry powder (1 1/2 teaspoons)
- Sea salt, fine grain (1/4 scant teaspoon)
- Drinks
- Water (1 tablespoons)
- Dairy
- Clarified butter (1 tablespoon)
- Yogurt, plain (1/3 cup)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published March 11, 2009 (3 years ago).
60 people saved this recipe.
