Preparation:

Wash the leek, remove the first layer and cut into 1,5 cm wide diagonal slices. Put a cup of vegetable stock in a pan, then add the leek slices and cover with a lid. Cook over low heat for about 5 minutes until the leeks are soft. Drain the chickpeas and pour them into a large bowl, mixing them with the feta or shredded mozzarella and plenty of olive oil, salt and pepper. Finally, add the drained leeks. Serve with aromatic herbs - wild fennel or oregano.