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Crushed chickpea, avocado and bacon salad

Published 23 November, 2007

Oh I love it when a new gluten free recipe just leaps out at you - especially when you're starving!

A crisp and frosty morning here in the West of Scotland has left me with the need for something filling for lunch, and here's what filled the hole:

Crushed chickpea, avocado and bacon salad

400g tin chickpeas
4/5 rashers good bacon, grilled/fried until crispy then chopped into 1cm strips
1/2 large avocado or 1 small one, chopped into 1.5cm (1/2 inch) cubes
1/2 clove garlic, minced or finely grated
Olive oil
3 tablespoons lemon juice
1 tsp Dried tarragon, or 2 tsps of a fresh herb like basil
Salt & fresh ground black pepper

Rinse your chickpeas and empty them into a bowl. Mash them a bit - not too much , you don't want hummus - and then add the avocado. If your avocado is firm, mash it once or twice just to mix it in a bit.

Add everything else and mix together, seasoning to taste. Serve with a crispy salad. Gluten free, quick, easy and filling. Nice. :)

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