Spinach Salad with Hot Bacon Dressing and Roasted Chickpeas
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.
Course Salad
Cuisine American
Keyword spinach salad
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4
Calories 380kcal
Ingredients
For the Spinach Salad
8slicesbacon, chopped
2teaspoonsTabasco Original Red Sauce
1tablespoonwater
8cupsspinach leaves
½cupdried cranberries
1 ½cupsTabasco Roasted Chickpeas, (recipe below)
½cupParmesan cheese, grated
Kosher salt and freshly ground black pepper to taste
For the Toasted Chickpeas
215 ouncecans chickpeas, drained
2tablespoons canola oil
1 tablespoonTabasco Original Red Sauce
1tablespoonkosher salt
¼cupParmesan 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.