Lemony Leeks with Chickpeas & Feta

Cut 3 leeks into large diagonal chunks. Simmer leeks in 250ml vegetable stock until tender (4-5 min.).  Meanwhile make a dressing of 2 tbsp olive oil, 1 tsp honey, juice of one lemon, 1 crushed garlic clove, salt & pepper. Remove the leeks, then heat a tin of chickpeas in the stock with some fresh dill for a minute. Drain and serve the chickpeas on top of the leeks, add feta cheese, pour on the dressing and sprinkle with chopped dill and lemon zest.