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.