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Spinach Salad with Hot Bacon Dressing | FoodieCrush.com

Spinach Salad with Hot Bacon Dressing and Toasted Chickpeas

Course Salad
Cuisine American
Servings 4 makes 2 cups

Ingredients

For the Spinach Salad

  • 8 slices bacon chopped
  • 2 teaspoons Tabasco Original Red Sauce
  • 1 tablespoon water
  • 8 cups spinach leaves
  • 1/2 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
  • 1/4 cup Parmesan cheese finely grated

Instructions

For the Spinach Salad

  1. Cook the chopped bacon in a fry pan over medium-high heat to the crispness you desire. Spoon the cooked bacon out of the grease with a slotted spoon and drain on paper towels. Let bacon start to cool in pan for 1-2 minutes then slowly stir in the Tabasco, careful so it doesn’t splatter, then add the water and mix.
  2. Add the spinach, cranberries Tabasco 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 Toasted Chickpeas

  1. Preheat oven to 400°F.

  2. Drain and rinse garbanzo beans, then pat dry. Place on a baking sheet lined with parchment paper or foil. Mix the canola oil and Tabasco together and drizzle over the garbanzo beans. Stir to coat.

  3. 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.