Avocado, Bacon and Chickpea Salad – A delicious lunchtime salad, packed full of nutritious ingredients and high in fibre to keep you full up – so there’s no need for afternoon snacking.
Last week I shared my recipe for Hummus. When I know I’m going to photograph a recipe I stock up on a few extra ingredients, just in case of any mishaps, and I got a bit carried away stocking up on chickpeas.
So what to do with all the spare chickpeas? I thought it would be nice to create a salad, so off to raid the fridge…
I’ve played around with the ingredients a bit, but have found something that I think makes a really delicious lunch (I’ve just polished a bowl off before settling down to write this!).
It has a lovely combination of sweet cherry tomatoes, salty bacon, sharp lime and slightly bitter toasted sesame seeds, all pulled together by the super nutritious chickpeas.
It’s not what I would call a “diet” salad as both avocado and chickpeas are quite high in natural fats. However, alongside this they’re choc-a-bloc full of vitamins and minerals, essential to healthy living¹ and contribute two of your five-a-day.
I don’t know about you but I often find that when I eat a salad I’m peckish again within an hour or so. This chickpea salad is high in fibre, keeping you feeling fuller for longer² meaning that you’re less likely to snack. So maybe it’s a bit more of a “diet-friendly” salad after all!
Unfortunately before photographing this I stocked up on a few more cans of chickpeas so I’ve got the same problem again. Falafel anyone?
Avocado, Bacon and Chickpea Salad
- 400 g chickpeas
- 1 tbsp sesame seeds
- 2 rashers streaky bacon
- 60 g cherry tomatoes - about 6 tomatoes
- 1 avocado
- juice of half a lime
- Drain and rinse the chickpeas (1 can) and place into a large bowl. Season with salt.
- Roughly chop the avocado into bitesize chunks. Chop the streaky bacon (2 rashers) into thin strips and cut the cherry tomatoes (60g) in half. Add the chopped avocado to the bowl of chickpeas.
- Heat a small frying pan on a medium heat, add the sesame seeds (1 tbsp) and cook for a couple of minutes until they have just turned light brown, occasionally shake the pan to help them cook evenly (do not overcook the sesame seeds as it will give them a bitter flavour).
- Once browned, remove the sesame seeds from the heat and add to the chickpeas and avocado.
- Add the streaky bacon (2 rashers) to the pan and fry until cooked and crisp around the edges. Towards the end of the cooking time, add the cherry tomatoes and fry for about 30 seconds to soften slightly.
- Remove the pan from the heat and add the bacon and tomatoes to the chickpeas, avocado and sesame seeds.
- Squeeze over the juice of half a lime and toss to thoroughly mix.
- Serve immediately.
² Source: NHS UK