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This spinach salad with a hot bacon dressing and spicy roasted chickpeas is packed with iron, protein, and amazing savory flavor, as well as a kick from zesty Tabasco Sauce and extra zing from some tart dried, cranberries.

I love cooking with spinach, and I’ve got many Popeye-approved spinach recipes on my blog like creamed spinach, sautéed spinach, and the cheesiest spinach lasagna. While I sneak spinach into a variety of dishes, one of my favorite ways to enjoy this dark leafy green is in salads. And this super crave-able, hearty, savory spinach and bacon salad ticks all the boxes. Crunchy textures? Check. A salty bite? Check. Keeps me full? Check. Has a zesty, tangy dressing? Check, check.

I start with a bed of fresh spinach leaves that gets topped with the most delicious, old-school hot bacon dressing that perfumes the whole kitchen and adds just enough warmth to gently coat each delicate leaf. That all gets tossed with some spicy Parmesan Tabasco roasted chickpeas and a sprinkling of dried cranberries for a hint of tart sweetness. This salad is such a satisfying entree for lunches or dinners, but could easily work well on the side. Heck, you could even fry up an egg to put on this salad and enjoy it for breakfast or brunch!

What’s in This Spinach Salad

This salad really covers all the flavor and texture bases and features so many flavorful ingredients that you likely already have in your fridge and pantry. Here’s what you need to make it:

Bacon
Tabasco Original Red Sauce
Spinach
Dried cranberries
Parmesan
Kosher salt and freshly ground black pepper
Chickpeas
Canola oil (you could also use olive oil)

How to Make This Spinach Salad

This spinach salad comes together pretty quickly if you already have your roasted chickpeas made. Here’s how to make it:

Roast Your Chickpeas

Garbanzo beans, chickpeas, whatever you call them, they’re delish, especially when tossed with spicy, tangy Tabasco Sauce and Parmesan, and roasted in the oven until crisp.

Drain, rinse, and dry. Preheat oven to 400°F. Drain and rinse garbanzo beans, then pat dry.

Season, toss, and roast. Place the beans on a sheet pan lined with parchment paper or foil. Mix the canola oil and Tabasco together and drizzle over them. Stir to coat.

Roast and season again. Roast the beans for 35-40 minutes. Remove from the oven and season with kosher salt and the Parmesan cheese.

Make the Hot Bacon Dressing

While the chickpeas roast, make your dressing. Cook your bacon. Cook the chopped bacon in a fry pan over medium-high for about 2-4 minutes. Spoon the cooked bacon out of the grease with a slotted spoon and drain on paper towels. Bring the heat. 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. Assemble the salad. Add the spinach, cranberries Tabasco Roasted Chickpeas, and Parmesan cheese to a large bowl and dress the salad with the Hot Tabasco dressing.

Spinach Salad with Hot Bacon Dressing foodiecrush.com

Are Spinach Salads Healthy

Leafy green spinach is loaded with health benefits. It’s rich with iron, folate, fiber, antioxidants, and vitamins C and E. Spinach also might promote eye health, help prevent cancer, and decrease blood pressure. While this isn’t the healthiest spinach salad you could eat, it’s far from unhealthy. Chickpeas and bacon also bring great protein to this salad.

What to Serve with Spinach Salad

I often make this salad as an entire meal, since it’s quite filling. However, if you wanted to serve it before a meal, or on the side, here are some dishes it would go great with:

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

5 from 4 votes

Spinach Salad with Hot Bacon Dressing and Roasted Chickpeas

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Course Salad

Cuisine American

Keyword spinach salad

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 380kcal

Ingredients

For the Spinach Salad

8 slices bacon , chopped
2 teaspoons Tabasco Original Red Sauce
1 tablespoon water
8 cups spinach leaves
½ cup dried cranberries
1 ½ cups Tabasco Roasted Chickpeas , (recipe below)
½ cup Parmesan cheese , grated
Kosher salt and freshly ground black pepper to taste

For the Toasted Chickpeas

2 15 ounce cans chickpeas , drained
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.

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

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