Bacon Avocado Chickpea Salad
Gluten Free Living – 2022
Bacon Avocado Chickpea Salad is a fantastic main dish salad. It’s actually a high-protein entree as well. This one contains bacon, Monterey Jack and Cheddar cheese, hard-boiled eggs and chickpeas. It also has lettuce, tomatoes, cucumber and avocados. I topped it off with Marie’s Caesar dressing. Not low in calories, but sumptuous for sure.
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I made this salad back in early May one night when we were having “salad night” for dinner. All the guys especially told me they loved this hearty salad. It really is very filling. While I used Marie’s Caesar Dressing, you can substitute the salad dressing of your choice. However, the salad really comes to life with a creamy Caesar dressing. It’s so much better than a plain Ranch dressing.
Bacon Avocado Chickpea Salad is a wonderful salad for hot summer nights when it’s too hot to cook. If you enjoy easy dinners, this one can be made up in advance and then served later the same day. The only thing I would change is not to add the avocados until just before serving so they don’t discolor. Enjoy.
Bacon Avocado Chickpea Salad is so scrumptious.
Here’s the salad mixed with Marie’s Caesar Salad Dressing.
This hearty salad is filling and satisfying. You probably won’t need anything else to eat!
Here’s what I did.
I used these ingredients.
Place mild bell pepper rings on a paper towel and pat dry.
Fry bacon until crisp but not scorched!
Allow bacon to drain on paper towels before breaking up into one-inch pieces.
Meanwhile, combine spinach, arugula and butter bliss lettuce in a large salad bowl.
Add grape tomato halves, chickpeas, cucumber, mild pepper rings, Monterey Jack and Cheddar cheeses and sliced avocados. Slice hard-boiled eggs in half lengthwise or quarter the eggs and place around the outside of the salad bowl.
Spoon or drizzle the Marie’s Caesar Dressing over top of individual salad portions or mix with the entire salad if you’re going to have a lot of company.
Bacon Avocado Chickpea Salad is delightful.
This is a great salad to whip up during hot summer days when it’s too hot to heat up the kitchen.
Here’s the recipe.
BACON AVOCADO CHICKPEA SALAD
(My own concoction)
Bacon Avocado Chickpea Salad
Equipment
- 1 large salad bowl with tongs
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
Ingredients
- 12 oz. pkg. butter bliss lettuce
- 5 oz. pkg. arugula (my package also included spinach)
- 1/2 cup fresh spinach (optional)
- 10 oz. container grape tomatoes halved lengthwise
- 1/2 cup mild banana pepper rings drained and patted dry with paper towels
- 1 large cucumber quartered and sliced
- 3 medium avocados peeled, pitted and sliced
- 3/4 cup Monterey Jack cheese shredded
- 3/4 cup sharp Cheddar cheese shredded
- 12 slices bacon crisp cooked and broken into one-inch pieces
- 6 large hard-boiled eggs quartered or sliced in half lengthwise (I used 5)
- 1 cup chickpeas (garbanzo beans) rinsed and drained
- 18 oz. Marie's Caesar Salad Dressing (1 1/2 bottles salad dressing)
Instructions
- Cook bacon in large skillet over medium heat until done; drain on paper towels.
- Be careful not to overcook the bacon or cook on too high of a temperature so that it scorches!
- Once cooled, break bacon into one-inch-sized pieces.
- Set aside.
- Place lettuce and arugula into a large salad bowl.
- Layer tomatoes, mild pepper rings, cucumber, avocados and cheeses on top.
- Top with bacon pieces, eggs and chickpeas.
- Refrigerate until ready to serve.
- Add Caesar dressing just before serving.
- Toss to serve.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Bacon Avocado Chickpea Salad is a terrific salad to serve for company. I took this to a “salad potluck” and everyone raved over it.
Bacon makes everything better. It adds such a savory, smoky flavor to the salad that can’t be beat.
Bacon Avocado Chickpea Salad is also gluten free for your gluten intolerant friends or family members.
You may also enjoy these delicious recipes!
Bacon Avocado Chickpea Salad
Equipment
- 1 large salad bowl with tongs
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
Ingredients
- 12 oz. pkg. butter bliss lettuce
- 5 oz. pkg. arugula (my package also included spinach)
- 1/2 cup fresh spinach (optional)
- 10 oz. container grape tomatoes halved lengthwise
- 1/2 cup mild banana pepper rings drained and patted dry with paper towels
- 1 large cucumber quartered and sliced
- 3 medium avocados peeled, pitted and sliced
- 3/4 cup Monterey Jack cheese shredded
- 3/4 cup sharp Cheddar cheese shredded
- 12 slices bacon crisp cooked and broken into one-inch pieces
- 6 large hard-boiled eggs quartered or sliced in half lengthwise (I used 5)
- 1 cup chickpeas (garbanzo beans) rinsed and drained
- 18 oz. Marie’s Caesar Salad Dressing (1 1/2 bottles salad dressing)
Instructions
- Cook bacon in large skillet over medium heat until done; drain on paper towels.
- Be careful not to overcook the bacon or cook on too high of a temperature so that it scorches!
- Once cooled, break bacon into one-inch-sized pieces.
- Set aside.
- Place lettuce and arugula into a large salad bowl.
- Layer tomatoes, mild pepper rings, cucumber, avocados and cheeses on top.
- Top with bacon pieces, eggs and chickpeas.
- Refrigerate until ready to serve.
- Add Caesar dressing just before serving.
- Toss to serve.
4 Comments
Backrooms
November 7, 2022 at 9:46 am
Great recipe!
Teresa
November 10, 2022 at 7:52 am
Glad you like it.
fireboy and watergirl
August 23, 2022 at 3:33 am
Yummy!!
Teresa
August 24, 2022 at 3:47 pm
Yes it is. This recipe is a keeper.