Salad season is almost upon us… almost. This chickpea dish can be served warm or cold, depending on how co-operative the weather is being 🙂
This time around, we ate it warm.
I just got a new zester, so I’m a little obsessed with putting lemon zest in stuff. I love the blend of lemon zest, olive oil and chili flakes. Oh so good!
I’m also a sucker for nicely sautéed leeks – white AND green parts, thankyouverymuch! Sometimes I just cook up a bunch of them, and add them to every dish. It makes a really good condiment.
To prepare leeks:
- cut off the root end, and the dried tops
- half each leek across where the white meets the green
- half the white part lengthwise, and do the same for the greens (by breaking them where they fold)
- WASH LEEKS VERY VERY WELL – dirt gets into the layers of the leek, so put them under running water and wash in between the layers as best you can
- drain well
They take a bit of prep, but are really worth it! I usually prep the whole bunch at once, and keep them in a ziplock bag in the fridge.
Warm Chickpea Salad with Tomatoes and Parsley
- 1 cup coarsely chopped parsley
- zest and juice from 1 small or 1/2 large lemon (approximately 2 Tablespoons juice, 1 Tablespoon zest)
- 1/4 – 1/2 teaspoon chile flakes (to taste)
- 4 Tablespoons olive oil
- 2 cups cooked chickpeas (roughly 1 can)
- 1 leek, sliced into 1/4″ half rings
- 1-2 cloves garlic, minced
- 1/2 pint grape tomatoes, halved
- salt and pepper, to taste
- Make the dressing by combining the parsley, lemon juice, half of the lemon zest, about 1/4 teaspoon of the minced garlic, chili flakes and 3 tablespoons of olive oil. Mix, and set aside.
- In a sauté pan, add about a tablespoon of olive oil. Sauté the leeks until softened.
- Add the rest of the minced garlic, lemon zest and chili flakes and cook for another minute.
- Add the chickpeas and cook through, stirring regularly to coat with the other ingredients. Season with salt and pepper, to taste.
- Toss in the cherry tomatoes, remove from heat, and immediately toss with the dressing.
This dish is great served warm or cool!