Posted on | December 6, 2007 | 18 Comments
This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegan & vegetarian, and also South Beach phase 1 safe recipe.
This is barely a recipe, because it is soooo easy and yet so yummy. I first had it at my friend’s house, and she dislikes lettuce so she has created salads without lettuce, which boggled my mind a bit, until I couldn’t stop eating it. So my version has mesclun in it, but it does taste great without it.
- 1 1/2 cups cooked or canned chick peas (approximately)
- 2 avocados
- a few handfuls of mesclun (mixed baby salad greens) – optional
- salad dressing – we use a balsamic vinagrette or a poppy seed dressing (we love the one from Brianna’s) be careful with the dressing amounts for South Beach!
Find a nice bowl to use as a salad bowl. If you are using the mesclun, fill the bottom of the bowl with a few handfuls of washed & dried mesclun.
Dump the chick peas on top of the mesclun.
Slice the avocados in half long-ways. Twist to remove one half from the seed. Slice into the avocado still in its peel diagonally ( \ ) and then slice the opposite way diagonally ( / ) so you have cubes. Gently squeese the cubes on top of the chick peas. Remove the pit from the other side of the avocado and repeat. Do the same thing with the second avocado.
Serve salad with dressing on the side, as some people may prefer it without the dressing. You can also easily double or triple this or figure out the best ratio for your family between chick peas and avocados.
I have also served this with crab meat on top for a non-vegan choice. mmmm….