It’s about time I posted something savoury for a change. I’ve been posting so much sweet stuff lately. It’s a reflection on what I prefer to eat…but I’m trying to change my habits.
Now there is two requirements I have for a salad – it must be hearty and it must have a good dressing. I usually avoid salads mainly because they don’t fill me up. I like them as a side but for the main event, I usually find myself binging on something of the chocolate kind soon afterwards.
But this one is packed with chickpeas and avocado, so I feel like I’ve had a decent meal. That’s why I love chickpeas so much – they count as a vegetable, but they’ve got a decent amount of protein so it feels like I’m eating meat.
As a bonus, they are really cheap so are an inexpensive alternative to meat. So with the chickpeas, bacon, and the dressing, I even forget that this salad contains vegetables.
ABOUT THE MAYO
Make sure you check the ingredients of your mayonnaise as some brands may contain gluten and dairy – but the good quality stuff shouldn’t. For bonus points, you could even make your own. Oh, and make sure you get full fat mayo! The low fat is pumped full of sugar and doesn’t taste anywhere near as good.
CHICKPEA SALD + HONEY MUSTARD DRESSING (GLUTEN + DAIRY + SOY + NUT + REFINED SUGAR FREE)
– 1 head of iceberg or cos/romaine lettuce, thinly sliced
– 2-3 carrots, grated
– 1 avocado, diced
– 400 g (14 oz) tin of chickpeas, rinsed and drained
– 4 rashers of shortcut bacon, trimmed of fat
– salt and pepper
honey mustard dressing:
– 1/3 cup gluten and dairy free mayonnaise*
– 1 tablespoon Dijon mustard
– 1 tablespoon white vinegar
– 1/2 tablespoon lemon juice
– 1 tablespoon honey
– 1/2 teaspoon salt
*check the mayonnaise ingredients to suit allergen requirements
Brown bacon in a frypan over a medium heat. Place bacon on a paper towel to drain and let cool.
Dice the bacon and place into a large bowl along with the lettuce, carrot, avocado, and chickpeas.
Place dressing ingredients in a small food processor and process until well combined. Or you could just whisk the ingredients together well in a small bowl.
Now wait. If you are going to eat all the salad today, stir the dressing into the salad, season with salt and pepper, and serve immediately.
But if you know you’re gonna have leftovers, put some of the salad mix (without dressing) into another bowl to save for tomorrow. Then leave a bit of the dressing in a little jar for tomorrow to dress it with later.
Don’t dress all the salad now otherwise you will have soggy and watery salad tomorrow. Idk. I learned the hard way – dress it to serve.
So easy, healthy, and tastes delish. Perfect to whip up on a hot days when you need a dose of vegies! The latter is me on most days…
Have a wonderful day,