Chickpea Salad with Avocado, Fennel and Belgian Endive
Prep time
Cook time
Total time
An original, author recipe, for a healthy vegan diet.
Serves: 4
  • 2 cups cooked chickpeas
  • 1 large fennel bulb, very thinly sliced
  • 1 Belgian endive, very thinly sliced
  • 1 avocado, cubed
  • 2 tbs olive oil
  • 1 garlic clove, very thinly chopped
  • 1 tbs freshly squeezed lemon juice
  • salt to taste
  • a light frying olive oil
  • * herbs de Provence - optional
  1. In a large pan saute the chickpeas in olive oil for about 15 minutes, over medium heat.
  2. In a different pan, saute fennel and Belgian endive in olive oil for about 10 minutes, over medium-high heat.
  3. Toss all the ingredients together into a large bowl, then add cubes of avocado, lemon, garlic, and salt to taste. Mix well.
  4. Serve warm, or refrigerate for 30 minutes.
You can always enrich this recipe with freshly chopped coriander or parsley, and other spices.
Recipe by Garden Super Heroes at