Bacon Avocado Chickpea Salad

🧂 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

• 1 Cook bacon in large skillet over medium heat until done; drain on paper towels.
• 2 Be careful not to overcook the bacon or cook on too high of a temperature so
  that it scorches!
• 3 Once cooled, break bacon into one-inch-sized pieces.
• 4 Set aside.
• 5 Place lettuce and arugula into a large salad bowl.
• 6 Layer tomatoes, mild pepper rings, cucumber, avocados and cheeses on top.
• 7 Top with bacon pieces, eggs and chickpeas.
• 8 Refrigerate until ready to serve.
• 9 Add Caesar dressing just before serving.
• 10 Toss to serve.

Nutrition Info