Chickpea, Corn and Avocado Salad – Gluten Free Recipe Inspiration

A few months ago I moved into a flat with my boyfriend, with the exciting bonus of a fully gluten-free kitchen that I can experiment in to my heart’s content. Which means I’ve been doing a lot less eating out and a lot more cooking than when I was sharing flats. So I’m going to be sharing a few of my gluten free food ideas. Nothing fancy, very much in a ‘what coeliacs eat’ way, but I always like inspiration!

First up is one of my favourite lunch salads.

Colourful corn salad

The salad in its purest form. Love the colours so much.

This is one of the most versatile things I make and can stand up to all sorts of changing the ingredients based on what’s in the fridge/cupboard. I have been known to eat it for weeks on end. Plus it’s also vegetarian, vegan, dairy free, egg free, and all sorts of other healthy hashtags. But most importantly it’s tasty and naturally gluten free. It’s also one day late for Cinco de Mayo, but this is definitely more a take on ingredients associated with Mexico, rather than any kind of traditional Mexican food.

The main ingredients are chickpeas, sweet corn, red peppers and spring onions. I use canned chickpeas and frozen or tinned sweet corn because they’re easiest, but I’m sure it would be tasty with dried chickpeas and fresh corn. I usually make two portions, and divide the can of chickpeas, a tin of corn and a pepper between two tupperware. A quarter or a half of an avocado per lunch is also almost always involved, unless I can’t find one but am craving the salad.

Salad with black beans and cheddar

Experimental salad with black beans and grated cheddar.

Everything else is very experimental depending on what’s around. I have made this with black beans, with grilled halloumi, with grated cheddar, and with sausage. It would probably be good with all of those things at once even, though would provide more than 2 meals! For dressing I usually just season well and add a drizzle of olive oil and squeeze of lemon, but the oil isn’t necessary if you have a ripe avocado because it will mash into a dressing.

Salad with avocado

The salad with the avocado mashed in as dressing. Really works in place of the oil!

Salad in layers

I love the layers the salad makes in my tupperware. Probably a good one for a Mason jar, but I’m not quite that hipster. Also notice the halloumi on top.

Hopefully this will provide some lunch-time inspiration to coeliacs and to everyone. I would love to hear any gluten free lunch ideas that you have too!

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