Curry Pan-Fried Chickpea Salad

Trust me when I say that I can eat more hummus than you. Sometimes I will pretend I work in a Mediterranean restaurant and I will spread my hummus on a plate, drizzling it with olive oil and sprinkling it with paprika. I will even preheat the oven so that I can warm up the pita. This is definitely the most delightful way to eat hummus. That said, I usually opt for the old dip whatever’s available into the container method while thinking of a real food to make for dinner. Because I love hummus so much, it’s no wonder I love chickpeas. I knew this was a legume I could take advantage of for my first vegetarian entree of the new year. They are not only filling but can be easily spiced to taste however you’d like it to taste. I love a food that does what I say.

Wash your chicks. 

Chop up a lot of garlic. I always overdo it. (I overdo it, but never regret it.)

Look before you leek! (Chop that up, too. A lot of it.)

Like so. 

I had a leftover zucchini lying around so I chopped that up, too. 

The chopping did not stop there. I also chopped half a red onion.

Finally my pan saw some action with the chicks and hot veggie oil.

And the leeks looked before they leapt…

The zucchini and garlic… not so much.

If you didn’t already know, plain greek yogurt is a fantastic base for vegetarian sauce/dressing. I took 1/3 cup of it…

And added my curry… a couple of tsps.

And a pinch of salt.

Yogurt + curry + salt looks like this in case you were wondering.

And at the last moment, I tossed in the raw red onion.

The next time I pretend to work in a Mediterranean restaurant, I’m putting this on the menu. Next to the hummus plate.