Recipe for chickpea salad with avocado, celery, and feta
A truly delicious, filling, and easy salad is right here; roasted, spiced chickpeas combined with lettuce, celery, avocado, and feta – it tastes so good together! All finely complemented by crunchy sesame seeds.
The salad works well as a meal on its own; it has proteins, vitamins, a bit of fat from the avocado, creaminess from the feta, and crunchiness on top – but you can, of course, also use it as a side dish or a delightful addition to a buffet.
I like to use chickpeas in salads; they add substance and ensure good satiety, and you can flavor them any way you want, thus adapting them to any salad. Moreover, they are rich in proteins, dietary fibers, and vitamins, and they are gluten-free. In this one, the chickpeas are simply roasted with salt and garlic, adding so much delightful taste and texture to the dish…
Celery is a bit sharp in taste, and I think they do quite well in this mix. But if you’re not fond of it, you can replace it with, for instance, cucumbers or just leave it out.
Regardless, the whole thing can be ready in just 15 minutes.
Chickpea salad with avocado, celery, and feta
Equipment
- Sieve
- Frying Pan
- Cutting Board
- Knife
Ingredients
Fried chickpeas
- 1 can Chickpeas cooked
- 27 gram Olive Oil
- 1-2 clove Garlic
- 3 gram Salt freshly ground
- 13.5 gram Sesame Seeds
Other Than That
- 75 gram Salad mixed or just spinach
- 1 sprig Celery Leaf
- 2 pcs. Avocado
- 15 gram Lemon Juice
- 100 gram Feta
Instructions
Fried chickpeas
- Drain the chickpeas in a sieve and place them in a hot pan with oil, garlic, salt, and sesame seeds. Sauté until the garlic begins to color. Remove from heat.
Additionally
- Rinse and drain the salad and arrange on a platter. Pour the chickpeas on top. Cut the avocado into cubes and the celery into very thin slices and arrange on top of the chickpeas. Top with crumbled feta and a sprinkle of sesame seeds. Serve and enjoy.