Smoky bacon and bean salad
Delight in the savory flavors of smoky bacon combined with hearty beans in this delicious salad bursting with culinary goodness.
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
Instructions:
- Warm a small pan over medium high heat. Put a light coat of extra-virgin olive oil and the bacon into the pan. Cook the bacon until crispy, then move it to a plate lined with paper towels. Put in dried chickpeas and lower the heat to medium. Keep cooking until the chickpeas are golden and slightly browned, for about 10 to 12 minutes. Season the chickpeas with salt and crushed red pepper flakes, then let them cool down.
- Put the salad greens into a salad bowl. Mix together the mustard, vinegar, and around 1/3 cup of extra-virgin olive oil. Add the bacon and chickpeas to the salad and mix well to ensure everything is evenly coated.
Summary:
- Calories: 2447 kcal
- Fat: 141 g
- Protein: 86 g
- Carbs: 225 g
- Potassium: 3220 mg
- Magnesium: 349 mg