Categories
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Chopped Salad with Bacon and Fried Garbanzo Beans |
Yield:6
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INGREDIENTS: |
| 3/4 cup |
olive oil, divided |
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| 1 cup |
canned garbanzo beans, rinsed and drained |
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| 1 tsp |
kosher salt, divided |
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| 1/4 tsp |
freshly ground black pepper, divided |
|
| 1/8 tsp |
chili powder |
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| 4 slices |
bacon |
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| 3 tbsp |
red wine vinegar |
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| 1/4 tsp |
dried basil |
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| 1/4 tsp |
dried oregano |
|
| 1 |
clove garlic, finely chopped |
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| 1 |
small shallot, finely chopped |
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| 12 |
cherry tomatoes, halved |
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| 1 |
cucumber, preferably English, peeled, seeded, and chopped |
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| 1 |
large head romaine lettuce, trimmed and sliced |
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| 15 oz can |
butter beans, rinsed and drained |
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| 1/2 cup |
small feta cheese cubes |
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| 6 tbsp |
ranch dressing |
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DIRECTIONS:
- Heat 6 tbsp oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5-7 minutes.
- Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 tsp salt, 1/8 tsp pepper, and chili powder, set aside.
- Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7-8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small plate.
- In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tbsp oil, 3/4 tsp salt, and 1/8 tsp pepper to make dressing.
- Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.
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