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1.
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Slice off the root end of the leeks, and slice them in half lengthwise. Rinse well between the layers to remove any dirt. |
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2.
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Cut the stalks into 1-inch sections diagonally. Use the white and pale green portions, discarding the darkest part or repurposing it for stocks/soups. |
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3.
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In a large saucepan, heat the vegetable broth over medium-high heat until it simmers. Put the leeks in the simmering broth and cover for 5 to 10 minutes. |
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4.
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While the leeks are cooking, whisk together the olive oil, garlic, honey, lemon juice, salt, and pepper in a bowl. |
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5.
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Using tongs or a slotted spoon, add the cooked leeks to the bowl, then toss them in the dressing. Discard the broth or save and reuse for other recipes. |
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6.
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Add the chickpeas and feta to the leek mixture and serve topped with lemon zest. |
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➢
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Prep tip: When juicing a fresh lemon, slice in half and squeeze with the cut-side up to prevent seeds from falling down into the bowl. |
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➢
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Braised Mediterranean-Style Celery: Swap the leeks with sliced celery, and serve your favorite meat or fish on top. |
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Lemony Leeks and Carrots with Parmesan: Replace 2 of the leeks with 2 medium carrots, cut in half lengthwise, and swap the feta with Parmesan. |