Quick chickpea salad with celery, tomato and avocado

Ingredients for 8 servings:

• 2 cans of chickpeas (approx. 480 g each)
• 4 stalk(s) Celery
• ½ bunch of spring onions
• 1 bunch of flat-leaf parsley
• 6 tbsp olive oil
• ½ lemon(s), juice and zest
• 1 avocado(s)
• 5 small tomatoes
• salt and pepper
• Cumin powder
• Chili flakes, dried, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

simple and delicious and vegan

Drain the chickpeas, rinse briefly, drain, and place in a large bowl. Wash, trim, and finely chop the celery, spring onions, and tomatoes. Wash and finely chop the parsley. Add everything to the bowl. Wash the lemon, dry it thoroughly, and grate about 1/2 teaspoon of zest. Squeeze half of the lemon. Add the juice and zest to the bowl along with the olive oil. Season with salt, pepper, and ground cumin. If you like it a little spicier, you can also add chili flakes. Mix everything well. Lastly, cut the avocados into pieces and mix in, as they tend to melt if stirred too much due to their soft consistency. Let stand for 30 minutes and adjust the seasoning if necessary.