Marinated Chickpea, Avocado And Feta Salad Recipe

Ingredients

• 6 stalks celery, thinly sliced
• 1⁄4 red onion, thinly sliced
• 2 × 400 g tins chickpeas, drained and rinsed
• 2 pitta breads, large, cut into 2 cm (3⁄4 in) squares, to serve
• 2 avocados, large, ripe, cut into generous cubes
• 100 g feta, crumbled, reserve some for garnish
• leafy greens
• Handful coriander, small, roughly chopped, plus extra to garnish
• 2 lime, juice and pulp, approx.
• 3 tbsp light olive oil
• 1 tbsp maple syrup
• 1 tsp salt
• 1 bird’s eye chilli, deseeded, very finely chopped
• 1 garlic clove, crushed