Chickpea Bacon Ranch Chopped Salad
User Reviews
5
Chickpea Bacon Ranch Chopped Salad
Description
Chickpea Bacon Ranch Chopped Salad brings together pan-crisped chickpeas and crispy bacon tossed with tender spring greens and peppery arugula. Diced avocado adds creaminess, while fresh grape tomatoes and cucumber slices provide juiciness and crunch. The homemade Greek yogurt ranch dressing, seasoned with garlic, parsley, dill, Worcestershire sauce, and smoked paprika, lends a bright, herbaceous note. The method includes slow cooking bacon to render fat, then toasting chickpeas in the same pan with garlic for flavor and texture. Everything is combined just before serving, preserving the crispness of greens and crunch of chickpeas and bacon.
The salad’s balance of textures from tender greens, creamy avocado, and crunchy toppings is complemented by the savory, smoky ranch dressing. It can be served as a refreshing side or a fulfilling light lunch. The use of canned chickpeas makes it convenient to prepare, while drying them well before sautéing ensures a firm, toasted bite.
The recipe highlights careful drying of chickpeas to achieve crispness in the skillet, and assembling the salad right before serving to keep ingredients fresh. The homemade ranch adds controlled seasoning, letting the fresh herbs and smoked paprika stand out.
Ingredients
- 1 (15 ounce) chickpeas drained and rinsed, canned
- 4 pieces Bacon chopped
- 2 garlic minced, cloves
- 4 cups spring greens or butter lettuce or romaine hearts
- 2 cups arugula baby greens
- 1 avocado diced
- 1 cup grape tomato halved
- ½ cucumber peeled and sliced, English variety
- kosher salt
- black pepper freshly cracked
greek yogurt ranch
- 1/3 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon parsley freshly chopped
- 1 teaspoon dill freshly chopped
- 1 garlic minced, clove
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
- Drain and rinse the chickpeas, then place them in a single layer on a kitchen towel to dry. You can lightly press with a paper towel to remove moisture from the chickpeas – this is key so they crisp up in the skillet!
- Line a plate with a paper towel.
- Heat a large skillet over medium-low heat and add the bacon. Cook, stirring often, until the fat is rendered and the bacon is crispy. Remove it with a slotted spoon and place it on the paper towel-lined plate to drain excess grease.
- Add the chickpeas to the skillet over medium heat and toss. Add in the garlic cloves. Cook, stirring occasionally, until the chickpeas begin to toast and crisp up, about 5 to 6 minutes. Remove the chickpeas with the slotted spoon and place them on the paper towel too.
- To assemble the salad, add the spinach and arugula to a large bowl with a pinch of salt and pepper. Top with the avocado, tomatoes and cucumber. Add on the bacon and the chickpeas. Drizzle with the ranch dressing and serve!
greek yogurt ranch dressing
- Combine all ingredients in a food processor or blender and blend until combined. This can be stored for a day or two in the fridge.
User Reviews
Overall Rating
5
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