I absolutely love this recipe. I don't have a picture, but do visit 101cookbooks for Heidi's picture and recipe. I made this salad when I was visiting family in Texas last year and my then 1.5 year old nephew couldn't get enough of it! So don't deny your children of it just because it has curry!
Pan Fried Chickpea Salad
1 tablespoon olive oil, or coconut oil
2 cups cooked chickpeas or 1 can, drained and rinsed, 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 or Greek yogurt
1 1/2 teaspoons Indian-style curry powder (I use a bit more than this)
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, 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 (you can serve this 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. Sprinkle with the remaining onions and cilantro.
Note: Sauteed chickpeas develop a wonderful, nutty flavor and get a bit of a crust on them. They are absolutely fabulous cooked this way! Just be sure to dry them well so they will fry up nice. If they are wet, they'll just cook and get soft.
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