Pan-fried Garbanzo Bean Salad

This dish has great vegetable protein! Try as a main entree!

If pinched for time, skip the browning of the garbanzos – just skip the leeks altogether and add the chopped garlic and the lemon zest to the yogurt dressing. Consider tossing in a handful of toasted, slivered almonds or pistachios. Just a hint of sweetness, toasty nut flavor, and lots of crunch. You can use canned garbanzos to minimize prep time, but when they’re cooked from dried beans, garbanzos are infinitely better tasting, and the texture much better.

1 tablespoon clarified butter, olive oil, or coconut oil
2 cups cooked garbanzo beans (aka chickpeas), 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 (of course, try goat yogurt!)
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 garbanzos. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the garbanzos 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 mixture cools (try serving 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. Goat yogurt won’t need to be thinned. Taste, adjust, and set aside.

When you are ready to serve the salad, toss the garbanzo 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.

Thanks to 101 Cookbooks for the recipe!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s