Chopped Salad with Bacon and Toasted Garbanzo Beans (04.08.13)

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by Jennifer Burns, Dan’s Market

  • 1/2 cup olive oil, divided
  • 1 can garbanzo beans, rinsed and drained
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cumin
  • 6 slices bacon
  • 1 large head romaine lettuce, trimmed and sliced
  • 12 cherry tomatoes, halved or 1 large tomato diced
  • 1 cucumber, diced
  • 1/3 cup fresh parmesan cheese
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 clove garlic, finely chopped
  • 1 small shallot, finely chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Salt and Pepper, to taste

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the garbanzo beans, chili powder, cumin, salt and pepper, stirring often, until crisp and golden, 5 to 7 minutes. Transfer to a paper-towel-lined plate; set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, combine the lettuce, tomatoes, cucumbers, and cheese, tossing gently to combine. In a small bowl, whisk together vinegar, basil, oregano, garlic, shallot, mustard, remaining oil, salt and pepper. Add the toasted beans, bacon and dressing. Mix well. Serve immediately.