Pan-fried Chickpea Salad Recipe

INGREDIENTS

• 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