Name: Whole Roasted Leeks w/Chickpeas, Lemon Vinaigrette, Ricotta + Chard
Ingredients: 1 bunch chard (8 oz [225 g]), cut into ribbons (or spinach, kale, or arugula); 2 lemons (about 3 oz [90 ml]), zest and juice; 4 oz [120 g] ricotta; 1 orange (about 3 oz [90 ml]), peel stripped, juiced, or ¼ cup [60 ml] white wine or hard cider; ¾ cup [180 ml] olive oil; 4 large leeks (about 2 lb [900 g]), trimmed and cleaned of dirt; 4 sprigs thyme (optional); 2 cups [540 g] cooked or canned chickpeas, rinsed; ¼ tsp chili flakes (optional); Salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

After the long cooking time for chickpeas, the 35 minutes to slow roast whole leeks seems like just a second or two. This salad is also great without the whole leeks—between skipping the leeks and using canned chickpeas, it comes together very quickly. These leeks can also be made in large batches and served cool or at room temperature throughout the week.