5 from 12 votes
Spinach Salad with Hot Bacon Dressing and Roasted Chickpeas
This Spinach Salad combines fresh spinach leaves with dried cranberries, Parmesan, and spicy roasted chickpeas, all tossed in a hot bacon and Tabasco dressing. Crisp bacon cooked and incorporated with Tabasco and water creates a warm, spicy dressing that dresses the salad just before serving. The roasted chickpeas add a crunchy, peppery component with a parmesan coating, enhancing the salad’s texture and heat.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
Calories:
380 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Spinach Salad
- 8 lices Bacon , chopped
- 2 teaspoons Tabasco Original Red Sauce
- 1 tablespoon water
- 8 cups spinach leaves
- ½ cup dried cranberries
- 1 ½ cups chickpeas recipe below, Tabasco roasted
- ½ cup Parmesan Cheese , grated
- black pepper kosher salt; freshly ground; to taste
- salt kosher salt; freshly ground; to taste
For the Toasted Chickpeas
- 2 ounce chickpeas drained, canned
- 2 tablespoons canola oil
- 1 tablespoon Tabasco Original Red Sauce
- 1 tablespoon kosher salt
- ¼ cup Parmesan Cheese , finely grated
Instructions
For the Spinach Salad
- Cook the chopped bacon in a fry pan over medium-high for about 2-4 minutes, or until it has reached your desired level of crispness. Spoon the cooked bacon out of the grease with a slotted spoon and drain on paper towels. Add the bacon back to the pan, then slowly stir in the Tabasco, careful so it doesn’t splatter, then add the water and mix.
- Add the spinach, cranberries roasted chickpeas, and Parmesan cheese to a large bowl and dress the salad with the Hot Tabasco dressing. Serve immediately with additional kosher salt and freshly ground black pepper to taste.
Cup of Yum
For the Spicy Roasted Chickpeas
- Preheat oven to 400°F.
- Drain and rinse garbanzo beans, then pat dry. Place on a sheet pan lined with parchment paper or foil. Mix the canola oil and Tabasco together and drizzle over the garbanzo beans. Stir to coat.
- Bake the beans for 35-40 minutes. Remove from the oven and season with kosher salt and the Parmesan cheese. Serve warm or at room temperature. Store refrigerated up to 1 week.
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.1g
(5%)
Cholesterol
42mg
(14%)
Sodium
2449mg
(102%)
Potassium
452mg
(10%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
5793IU
(116%)
Vitamin C
19mg
(21%)
Calcium
287mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 2449mg | 102% |
| Potassium | 452mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 5793IU | 116% |
| Vitamin C | 19mg | 21% |
| Calcium | 287mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.