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–+ servings
Servings: 2 people

Chickpea salad with avocado, celery, and feta

The salad can easily stand as a meal on its own; it contains proteins, vitamins, a bit of fat from the avocado, creaminess from the feta, and crunch on top – but of course, you can also use it as a side dish or a delightful addition to a buffet.
Author: Henriette Kristiansen
Course: Lunch, Salad
Keyword: Avocado, Celery, cheese, Chickpeas, Gluten-Free, Salad, Sides
Cook Time: 15 minutes
Metric - US Customary

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.