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Crunchy Celery Salad with Dates & Feta
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15 min
Quick
Gurkerl Küche
Knackiger Stangensellerie trifft auf cremigen Feta, süße Datteln und nussige Kichererbsen. Ein herrlich aromatischer, orientalischer Hauptspeisensalat mit frischen Kräutern und Granatapfelkernen.
Preparation method
Preparation
Thoroughly wash the celery, pat dry, set aside the tender greens, and slice the stalks into approx. 0.5 cm thin slices. Rinse the chickpeas with cold water in a sieve and drain well.
Pit the dates and cut into thin strips. Crumble the feta into bite-sized pieces using your hands. Coarsely chop the walnuts and toast briefly in a dry pan until fragrant.
Wash the mint and parsley as well as the reserved celery greens, shake dry, and coarsely chop. Wash the organic lemon with hot water, finely grate some zest, and squeeze out all the juice.
Chef's tip
For an even fruitier note, you can also stir a teaspoon of pomegranate molasses (Nar Ekşisi) into the dressing.
Meal prep tip: The celery and chickpea base can ideally be prepared the day before. Add the walnuts, herbs, and feta just before serving so everything stays wonderfully fresh and crunchy.
Ingredients
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