Turkish Chickpea and Leek Salad | Pırasalı Nohut Salatası

Thoroughly wash the leek, cut in half lengthwise, and slice into approx. 1 cm wide half-rings. Peel and finely chop the garlic. Drain the chickpeas in a colander, rinse under cold water, and drain well.

Toast the pine nuts in a wide pan without fat over medium heat for 2–3 minutes, swirling occasionally, until golden brown. Immediately remove from the pan and let cool on a plate.

Heat 2 tbsp of the extra virgin olive oil in the same pan. Add the leek rings and chopped garlic, and sauté gently over medium heat for approx. 6–8 minutes, until the leek is soft and tenderly braised.