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Bacon Avocado Chickpea Salad | Can't Stay Out of the Kitchen | this hearty #MainDish #salad is packed full of #protein including #bacon, #HardBoiledEggs, #chickpeas & two kinds of #cheese including #MontereyJack & #CheddarCheese. It's a great entree for hot summer nights when you don't want to heat up the kitchen. Great #TossedSalad for company or #holiday dinners too. #pork #avocados #tomatoes #GlutenFree #BaconAvocadoChickpeaSalad

Bacon Avocado Chickpea Salad

Teresa Ambra
Bacon Avocado Chickpea Salad is heavenly. This hearty main-dish salad is filled with protein including bacon, hard-boiled eggs, Monterey Jack and Cheddar Cheeses and chickpeas. It's a filling and satisfying salad that's perfect to make for hot summer days when you don't want to heat up your kitchen. This gluten free entree is wonderful for family, company or even holiday dinners since it can be made ahead and served later in the day. Served with Marie's Caesar dressing, this savory and scrumptious salad is irresistible.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish, Pork Main Dish, Salad and Salad Dressing, Side Dish
Cuisine American
Servings 15
Calories 426 kcal

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

NOTE: If you are not going to serve the salad immediately, you may want to hold off peeling and slicing the avocados until just before serving, so they don't discolor.
 
NOTE: This recipe can easily be halved or quartered if you do not need this much salad to serve.
 
NOTE: If you want to reduce calories, use another kind of Caesar dressing.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 426kcalCarbohydrates: 10gProtein: 11gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 14gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 110mgSodium: 638mgPotassium: 470mgFiber: 4gSugar: 3gVitamin A: 1524IUVitamin C: 10mgCalcium: 148mgIron: 2mg
Keyword avocados, bacon, cheese, cucumbers, eggs, gluten free, main dish, pork, salad, salad dressing, side dish, spinach, tomatoes
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