Home > Celiac Travel Blog > Crushed chickpea, avocado and bacon salad
Crushed chickpea, avocado and bacon salad
Published 23 November, 2007
TweetOh 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. :)
