Warm mediterranean chickpeas salad with carrots, avocado and apple. Easy to prepare and inexpensive ingredients.

26th July 2018

Warm chickpeas salad

150g carrots
1 tbsp olive oil

1 tsp Dijon mustard
juice of half a lemon
2 tbsp olive oil
1 tsp chopped oregano

1 apple
1 avocado
100g pre-cooked chickpeas



Heat the olive oil in a medium sized coated pan.

Drain the chickpeas and place in the pan with the carrot strips. Fry over medium heat for 10 minutes. Turn occasionally.

In the meantime, prepare the vinaigrette. Mix mustard and lemon juice in a small bowl and add the olive oil slowly, stirring constantly.

Wash the apple, remove the seeds and cut into strips.

Cut the avocado in half, remove the seeds and cut into pieces.

Put the fried chickpeas and carrot strips in a medium bowl. Add the apple strips and avocado pieces and mix.

Place one serving each on a plate, drizzle with vinaigrette and serve immediately.



Chickpeas are much more than just inconspicuous legumes with a funny name. They have an extremely positive effect on digestion, the cardiovascular system and blood sugar levels. The small nutrient bombs contain a lot of proteins, minerals and trace elements, are rich in B vitamins and dietary fibres: A perfect choice for all vegans, health and figure-conscious.



You can keep the salad in the fridge for the following day. Put the salad out of the fridge for 1/2 hour before eating.



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