Soak the amaranth grains in cool water for 2–3 hours before cooking. (Alternatively, soak overnight in the refrigerator.) Drain and rinse the grains a few times under running water. Transfer to a saucepan, add 250 ml of hot water, and season with salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and cook for 25–30 minutes. Stir occasionally with a fork or spatula. Remove from heat, cover the saucepan with a towel, and let the porridge cool for 15 minutes.

Dry-toast the sesame seeds in a pan without oil until golden brown. Stir frequently to prevent burning. Transfer to a bowl and let cool.

Drain the liquid from the canned chickpeas. Heat olive oil in the same pan over medium-high heat, add the chickpeas, and fry until crispy, stirring often with a spatula, for 5–6 minutes. Transfer the chickpeas to a plate lined with paper towels to remove excess oil.

Slice the avocado in half, remove the pit, and peel the skin. Cut the avocado into slices. Pat the feta cheese dry with paper towels and cut it into 1.5 cm cubes. Alternatively, you can crumble the feta cheese. Remove the seeds and stem from the chili pepper and slice it into thin rings.

In a small bowl, combine the soy sauce and chili sauce. Add the amaranth oil, vegetable oil, honey, and lemon juice. Season with freshly ground black pepper. Whisk the dressing until well combined.

Divide the amaranth porridge between deep bowls. Top with avocado slices, crispy chickpeas, and basil leaves. Sprinkle with feta cheese and chili rings. Drizzle with the spicy dressing, sprinkle with toasted sesame seeds, and serve immediately.