Smoky Bacon and Bean Salad

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Extra-virgin olive oil, for drizzling, plus 1/3 cup
  • 4 slices bacon, chopped
  • 2 (15-ounce) cans chickpeas, rinsed and dried
  • Salt
  • Few healthy pinches crushed red pepper flakes
  • 3 hearts romaine, chopped
  • 1 rounded teaspoon Dijon mustard
  • 3 tablespoons balsamic vinegar, eyeball it
Directions
  • Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.

  • Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.


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