⅓cupVegan Sour Creamor substitute equal parts mayonnaise & sour cream
½teaspoononion powder
½teaspoongarlic powder
1teaspooncurry powder
½teaspoonsalt
½teaspoonblack pepper
1tablespoonmayonnaiseoptional
1leekwhite part only, thinly sliced cross-wise
enough vegetable oil to just cover leeks
Instructions
Drain and rinse the chickpeas. Mash the chick peas lightly. This step is optional but I find they are bit creamier if slightly smashed.
Mix in the carrot, onion, fig,and apple.
Mix the spices into the vegan sour cream or mayonnaise mixture you are using. Add mayonnaise to the vegan sour cream if you need to make it lighter. Allow salad to sit for 30 minutes or so to allow flavours to meld.
Heat vegetable oil in a skillet and when hot add the leeks. Cook over medium/high heat 8-10 minutes or until leeks are golden brown. Drain leeks on paper towel and allow to cool. (Bonus- Reserve remaining oil to use in your favourite salad dressing recipe).
Serve salad topped with frizzled leeks. You can serve on a plate or in a wrap.